Horchata is a non-dairy beverage very popular in Latin America. Traditionally it's made by grinding rice and nuts into milk. This recipe is for a fruit horchata and can also be served as a cocktail by adding rum to it.
12hr 10 min
1 cup uncooked white long grain rice
1 ½ cup strawberries, chopped
½ cup almonds, chopped
1 (3 inch) cinnamon stick, broken into pieces (Mexican cinnamon is best for this)
1 orange or lemon rind strip
4 cups water
2 cups almond milk (unsweetened)
½ tbsp vanilla extract
4 tbsp white sugar or to taste
Pinch of salt
Ground cinnamon or cinnamon stick for garnishing
½ cup dark or light rum (optional)
Combine rice, strawberries, cinnamon stick, almonds, lemon or orange rind strip, and 2 cups water in a large bowl.
Cover the bowl and let rest in the refrigerator for 8-12 hours or until rice is softened.
Strain rice mixture through a fine sieve and discard liquid.
Take the reserved rice mixture and put it in a food processor. Pour in the almond milk. Process until well pulverized in about 2 minutes.
Strain the processed mixture through a fine sieve or layered cheese cloth into a large pitcher.
Mix in the vanilla extract and sugar to taste. Sprinkle with a pinch of salt. Pour in ½ cup rum if desired.
Serve over ice and garnished with ground cinnamon or cinnamon stick.
Can be stored in refrigerator for 3 days.