- 1 cup Long-Grain White Rice
- 2.5 cup Water
- 2 cup Almond Milk
- 1 Mexican Cinnamon Stick (4-5 inches in length)
- 2 tsp Vanilla Extract
- 1.5 cup Dates, pitted and chopped
Directions
Tools needed:
- Blender
- Strainer
- Cheesecloth
- Soak rice in 2.5 cups of hot water with cinnamon in a bowl and cover with plastic wrap and refrigerate overnight
- Place rice, cinnamon and dates in a blender along with almond milk.
- Blend on high for 2 minutes or until rice is blended until thoroughly combined and no large pieces remain.
- With a fine mesh strainer, place cheesecloth over the top and spread out to cover the strainer.
- Poor the horchata concentrate through the cheesecloth. Once the liquid has passed, squeeze the cheesecloth to get all remaining liquid out of the cloth and through the strainer.
- Whisk in vanilla extract.
- Place it in the refrigerator until cooled or served over ice.
If you are going to store it will be good for up to 4 days with a container with an airtight lid. Shake the container prior to pouring since the drink may separate.
Nutrition Facts
| Total Servings | 8-10 |
| Single Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 156 |
| Total Fat | 1 g |
| Sodium | 40 mg |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Total Sugars | 2 g |
