Rich Coconut Almond Horchata

• 2/3 cup long grain white rice
• 3 cups warm water (about 120 degrees)
• 1/4 cup blanched almonds
• 3/4 cup sugar
• 1 cup whole milk
• 1 13 oz. can coconut milk (I like Goya)
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon Cinnamon (or 2 sticks)
• stick cinnamon for garnish (optional)

1. Grind the rice in a spice grinder or blender until it is the consistency of coarse meal. rnPulverize the almonds. rnPour into a pitcher with the warm water. If using stick cinnamon,rnadd it now.
2. When the water has chilled to room temperature, cover and place in the refrigerator for at least 6 hours, or up to overnight.
3. Blend the rice/ water/ almond mixture in batches until smooth. (NOTE: if using stick cinnamon, discard the cinnamon before blending). rnrnStrain 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.
4. Add milk, coconut milk, sugar, cinnamon, and vanilla. Stir until sugar dissolves. Taste for sweetness, and add more sugar to taste if necessary.rnrnServer over ice, garnish with stick of cinnamon and a dusting of ground cinnamon.

long grain white rice, warm water, blanched almonds, sugar, milk, coconut milk, vanilla, cinnamon, cinnamon

Taken from food52.com/recipes/15565-rich-coconut-almond-horchata (may not work)