Lemongrass-Ginger Horchata Recipe

• 1/3 cup white long-grain rice, rinsed
• 2/3 cup raw almonds
• 3 cups hot (not boiling) water plus 1 cup cold water, divided
• 6-inch section lemongrass, finely chopped
• 2-inch section fresh ginger, smashed
• 4 tablespoons agave nectar

1. Add rice, almonds, lemongrass, ginger and hot water to blender and blend on high for 1 minute. Transfer mixture to a covered jar or container and leave to soak at room temperature overnight.
2. The next day, line a fine-meshed sieve with one layer of cheesecloth and set it over a deep bowl. Transfer rice-almond mixture back to blender and add 1 cup cold water. Blend on high for 2 minutes. Carefully pour blend through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid.
3. Add agave nectar to horchata, whisk together, and serve over ice. Transfer remaining horchata to a bottle or container and store in the refrigerator for up to one week.

white longgrain rice, almonds, water, section, ginger, nectar

Taken from www.seriouseats.com/recipes/2014/05/horchata-flavored-with-lemongrass-ginger-nonalcoholic-drink-recipe.html (may not work)