Spiced Almond Milk (Horchata)

• 4 cups water, divided
• 3/4 cup uncooked long-grain rice
• 1/2 cup slivered almonds
• 1 (3-inch) orange rind strip
• 3 (3-inch) cinnamon sticks, broken in pieces
• 3 whole allspice
• 3 whole cloves
• 2 cups unsweetened almond milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Dash of salt

1. Combine 2 cups water and next 6 ingredients (through cloves) in large bowl. Cover and chill 8 to 24 hours or until rice is soft. Strain mixture through a fine sieve, reserving solids. Discard liquid.
2. Place solids, remaining 2 cups water, and almond milk in a blender; process 2 minutes. Strain through fine sieve into a pitcher; discard solids. Add sugar, extracts, and salt to milk mixture, stirring until sugar dissolves. Serve over ice. Store in refrigerator up to 1 week.

water, longgrain rice, almonds, orange rind strip, cinnamon sticks, allspice, cloves, unsweetened almond milk, sugar, vanilla, almond extract, salt

Taken from www.myrecipes.com/recipe/spiced-almond-milk (may not work)