Horchata
Mexican rice milk
- 2.5 dl jasmine rice
- 150 ml milk
- 1 dl sugar
- 1 cinnamon stick
- 4 vanilla extract
Soak rice and cinnamon stick in 5dl warm water overnight, 8+ hours.
Put rice, cinnamon, and water in blender.
Add an additional 500 ml of cold water.
Blend until extremely smooth.
Separate liquid from solids by pouring into cheese cloth or thin towel and allowing to drain into a bowl. You may have to stir frequently and eventually squeeze to get all liquid out. Discard remaining solids.
Add milk, sugar, and vanilla extract. Stir or blend again to combine.
Top up with an additional 500 ml of cold water.
Refrigerate and serve cold.