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Recipe courtesy of Bobby Flay


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Traditionally, horchata is put in a blender and then strained. This refreshing version has a thinner consistency.
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  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Yield: about 6 cups
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  1. Combine the ground rice, blanched almonds, cinnamon and vanilla bean and seeds with 3 1/2 cups water and let sit overnight, covered, in the refrigerator.
  2. The next day, strain the horchata using a strainer and cheesecloth. Press the solids against the cheesecloth-lined strainer to get out all of the liquid and serve over ice. (You could also blend the horchata, strain and serve over ice.)

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