Vegan Horchata
- 1 cup long grain white rice
- 2 cups almonds, skins removed
- 2-inch piece of cinnamon bark
- 7 cups of water
- 3/4 cups of sugar
- 1 vanilla bean
- Grind the rice into a fine powder (a coffee grinder works perfectly). Remove the skins of the almonds by blanching them in boiling water: Drop the almonds in boiling water, scoop them out after about 30 seconds, and after they have cooled, the almonds should squirt right out of their skins when pressed between thumb and forefinger. Combine the ground rice, blanched almonds, cinnamon, and the seeds that have been scraped out of one vanilla bean, with 3 1/2 cups of water and let sit overnight, covered.
- The next day, pour the mixture into a blender and puree until smooth, adding the sugar and an additional 2 1/2 cups of water. Strain the Horchata using a strainer and cheesecloth. There will be a lot of solids. Press them against the cheesecloth-lined strainer to get out all of the liquid, but don't stop there. Pick up the cheesecloth to form a pouch and squeeze out every last drop with your hands. The final step is to add additional water to thin out the drink. The original recipe called for 2 cups, but I added only one. I liked the concentrated flavor, and I didn't want it to be too diluted.
long grain white rice, almonds, cinnamon bark, water, sugar, vanilla bean
Taken from www.epicurious.com/recipes/member/views/vegan-horchata-1245748 (may not work)