Vegan Horchata

• 1 1/2 cups whole raw almonds
• 1 cup raw long-grain brown rice
• 1/4 cup pure maple syrup
• 1 tablespoon pure vanilla extract

1. Soak the almonds and rice in plenty of water for 12 to 24 hours.
2. Drain and rinse, and transfer them to a blender.
3. Add 5 cups water, and blend on the highest speed until smooth.
4. Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl.
5. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
6. Return the liquid to the blender, add the maple syrup and vanilla and blend until combined.
7. Pour the horchata into a jar, and refrigerate for up to 5 days.
8. Serve chilled.

almonds, longgrain brown rice, maple syrup, vanilla

Taken from www.foodnetwork.com/recipes/vegan-horchata.html (may not work)