Horchata, Rice Milk Beverage

Paula Bendfeldt-Diaz

Rinse the rice and place it in a blender or food processor along with the Pepitoria (toasted pumpkin seeds) and almonds.
Add 2 cups of water and blend until the rice is finely ground.
Transfer the rice mixture to a large bowl and add the remaining 2 cups of water, cinnamon stick, and a pinch of salt. Stir well.
Cover the bowl and let it sit at room temperature for 4-6 hours or overnight.
Strain the mixture through a fine mesh strainer or cheesecloth into another large bowl.
Discard the solids and add the milk, vanilla extract, and sugar. Stir well.
Chill the agua de horchata for at least 2 hours or until it’s cold.
Serve over ice, garnished with a sprinkle of ground cinnamon or a cinnamon stick.

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