Summer is officially upon us and for me that means tons of iced coffee and cravings for anything sweet and refreshing. Don't let the word "vegan" scare you, this horchata is every bit as sweet and creamy as its lactic counterpart. If you've never tried horchata before, stop whatever you're doing and make this right now. Seriously.
1 1/3 cup uncooked white long grain rice
5 cups water
2 cinnamon sticks
1 cup rice or almond milk
2 tsp vanilla extract
1/4 - 1/2 cup agave nectar, to taste
- Put the rice, 2 cups of the water, and cinnamon sticks into a blender and blend until the rice and cinnamon are roughly ground. Add the remaining water and blend thoroughly. Transfer to a pitcher and let the mixture sit at room temperature for at least 3 hours, or for best results, cover and refrigerate overnight.
- Strain the mixture through a fine mesh sieve and discard the rice. Add the milk, vanilla, and agave and stir to blend. Chill well before serving.