Rich Coconut Almond Horchata

1. 1

   ["Grind the rice in a spice grinder or blender until it is the consistency of coarse meal.

2. 2

   Pulverize the almonds.

3. 3

   Pour into a pitcher with the warm water. If using stick cinnamon,

4. 4

   add it now.", "When the water has chilled to room temperature, cover and place in the refrigerator for at least 6 hours, or up to overnight.", "Blend the rice/ water/ almond mixture in batches until smooth. (NOTE: if using stick cinnamon, discard the cinnamon before blending).

5. 5

   Strain the blended rice mixture through a fine mesh strainer lined with cheesecloth. Squeeze solids to release all the liquid. Re-blend the rice solids once more, and strain again to get as much rice-y goodness as possible.", "Add milk, coconut milk, sugar, cinnamon, and vanilla. Stir until sugar dissolves. Taste for sweetness, and add more sugar to taste if necessary.

6. 6

   Server over ice, garnish with stick of cinnamon and a dusting of ground cinnamon."]

* Per serving · 4 servings · Values may vary.