Horchata

Out the gate, this is not my recipe. I am using this website as documentation of what I enjoy to make and am by no means trying to take credit. All credit to Ana at Muy Delish for everything below

Equipment

• Blender or Food Processor
• A big ass pitcher
• A Cheesecloth

Time

The rice needs to soak overnight, then after that less than half an hour

Ingredients

Name	Amount
Uncooked White Rice	1 cup
Cinnamon	3 sticks
Evaporated Milk	1 can (12 oz)
Condensed Milk	1 can (12 oz)
Water	8 Cups
Sugar	to taste
Vanilla	1/2 teaspoon

Instructions

Prep

1. Wash the rice!
2. I find that it is easier to split the water/rice mixture in half, because you will be blending the rice in halves. Put 2 cups of water and 1/2 a cup of rice in each of your containers you're going to put in the fridge.
3. Break 2 of the cinnamon sticks with your hands, and put one of each in the containers. Stir up the containers and put them in the fridge overnight.

Next Day

4. Remove the larger pieces of the cinnamon and throw them away, feel free to leave a few of the smaller pieces.
5. Working in the 2 batches, put the rice and water in a blender or food processor and blend on high for 4 minutes.
6. Put the cheesecloth over the pitcher and pour the rice water in. Let the rice puree drip into the pitcher.
7. Repeat this with the other batch.
8. Squeeze out your cheesecloth as much as you can, twist the loose part to add pressure and get all of the water out.
9. Stir in the milks, vanilla, and 4 more cups of water. Stir a lot.
10. Take a taste and add more sugar if you think that is needed.
11. Grate or microplane your last piece of cinnamon over a glass filled with a lot of ice and horchata, or use ground cinnamon.
12. Enjoy!