Ingredients

• 4 cups water
• 1 cup long grain rice
• 2 cinnamon sticks
• 1-1/2 cups unsweet vanilla almond milk
• 1/4 cup granulated sugar

Preparation

1. Add water, rice and cinnamon sticks to the water, cover and soak 8 hours or overnight.
2. Pour water, rice and cinnamon mixture into a blender and blend until smooth.
3. Use a fine strainer to strain the rice mixture at least 4 times. The goal is to strain out all the solids.
4. After straining out the solids, add the almond milk and sugar and stir to mix. May pour over ice to serve or just into glasses. May sprinkle with ground cinnamon if desired.

Helpful hints

• Horchata can be stored in the refrigerator for up to 5 days.
• You may use a 1/2 cup of sugar if desired, but it will increase the carbohydrate.