Vegan Horchata

1. 1

   Soak the almonds and rice in plenty of water for 12 to 24 hours.

2. 2

   Drain and rinse, and transfer them to a blender.

3. 3

   Add 5 cups water, and blend on the highest speed until smooth.

4. 4

   Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl.

5. 5

   Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.

6. 6

   Return the liquid to the blender, add the maple syrup and vanilla and blend until combined.

7. 7

   Pour the horchata into a jar, and refrigerate for up to 5 days.

8. 8

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.