Homemade Horchata

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This recipe was inspired by the most adorable bride with deep Mexican roots.  She is one of the sweetest and most gentle and genuine people I've ever known.  I will never forget little miss Jacquie. 
Special thanks to Jacquie's sweet mamma for her help in creating this deliciousness.  



Authentic Homemade Mexican Horchata

1 C. White Rice
3\4 C. Brown Sugar
1/2 C. Almonds Chopped
1 Mexican Style Cinnamon Stick
1 T. Mexican Vanilla
1 Can Evaporated Milk 12 oz
1 1/2 C. Almond Milk
4 C. Purified Water
Several Ice Cubes

(Mexican cinnamon sticks:  Yes they exist but I have no idea what the difference is.  Sorry)

'Twas the Night before Horchata.....

Soak rice, almonds and cinnamon sticks in a large bowl full of water. (I break my cinnamon sticks but I don't think that's a necessary step.  Just sayin'.)  
This needs to soak for at least 5 hours so overnight is the best option for me, otherwise I'm watching the clock all day and not able to concentrate on anything else.

In the morning, strain the water out of the rice, cinnamon and almond mixture and then throw it all in the blender with the evaporated milk. (just dump the water down the drain, don't include it in the blender).
  Blend really well, smooth horchata is the best horchata. 

Using a fine mesh strainer slowly strain your mixture.  Rinse blender well and pour strained liquid back into the blender.  Add brown sugar, vanilla and almond milk.  Blend one more time.
At this point I strain again, but I'm a huge texture freak, if its supposed to be smooth, I make sure its satin smooth.

Now pour your Horchata into a beautiful pitcher and then pour yourself a glass..... sit and savor for a moment....or two moments...you decide.. THEN you can let the kids know its ready.

You can throw a little ground cinnamon on top for an extra wow factor.

I hope you enjoy this as much as I do!  I'm literally sipping on a glass as I type and its a little taste of heaven.

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