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In a high powered blender glass, add the rice, almonds, cinnamon and water. Blend for 5 minutes or until the rice and almonds are pulverized. You may need to stop in between to prevent the blender from overheating. Add the sugar and milk and blend again for 2 more minutes. Cover and chill for 8 hours.
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Line a colander with cheesecloth, or a fine mesh sieve, and strain liquid into a large pitcher. Discard any leftover rice. Stir in the remaining water, evaporated milk, sweetened condensed milk, heavy cream, sugar and vanilla. Refrigerate until ready to serve. Stir or shake well before serving.
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Leftover horchata can also be frozen. To freeze, pour the horchata into an ice tray or freeze directly in a wide-mouth mason jar. If freezing in a jar, keep the liquid below the "freezer" line. Freeze for up to 3 months, then thaw completely in the refrigerator. Before enjoying again, blend again until smooth and well combined.
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How to Make Horchata. Step 1: In a medium-sized pot, combine the rice, water, almond milk, cinnamon sticks, cinnamon, and salt, and bring to a boil. Reduce the heat to a low simmer, cover, and allow to cook for 25 minutes. Remove from heat and allow the mixture to cool to room temperature. Step 2: Remove the cinnamon sticks and add the rice.
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Blend the rice. Put the raw rice in a blender and pulverize into a powder. Add in the hot water and cinnamon sticks. Let sit overnight. Keep the lid on the blender and let sit on the countertop overnight (or at least 8 hours) until the water is cool and the cinnamon sticks have hydrated and softened.
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Cover with plastic wrap and soak overnight. Overnight is best, or 8 hours minimum. When ready, add the soaking mixture (rice, cinnamon, and water) into a blender. Blend until smooth. Strain into a bowl. Add the liquid into a large pitcher. Add the milk, vanilla, the rest of the water, and sugar to the pitcher.
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Horchata should be stored in the refrigerator in a covered container and consumed within 3 to 4 days. To freeze, store it in a freezer-safe container and freeze for 1 to 2 months. You can also freeze it in ice cube trays to blend it into a frappe! Thaw in the refrigerator.
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Storage and Freezing. Since horchata incorporates dairy, be sure to keep it in the refrigerator. Make Ahead: You can make horchata ahead of time and store it until ready to serve. Be sure to stir it well before serving. Refrigerator: The best way to store horchata is in a pitcher or airtight container for up to 4 days in the fridge.
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Transfer the mixture to a large glass bowl. Add the remaining 2 and ½ cups of water to the bowl and mix well. Cover the mouth of the bowl using a cloth or a plate and leave it on the counter for 8-10 hours. Strain the mixture through a fine-mesh strainer or muslin cloth and discard the coarse mixture.
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Rinse the rice until the water is clear. In a blender, grind the rice with cinnamon sticks. Add water and blend until smooth. Let the mixture sit for a few hours or overnight. Strain through a fine sieve or cheesecloth. Add milk, sugar, and vanilla, mixing well.
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In a small pot, cover the cinnamon stick with 1 cup of water. Bring the water to a boil over medium-high heat. Once the water comes to a rolling boil, turn the stove off and let the cinnamon stick steep for 10 minutes. While the cinnamon is steeping, give the rice a quick rinse under cold water.
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Instructions. In a blender, chop the rice, coffee, and cinnamon stick on high until broken into small pieces. Add the water, vanilla, and sugar. Continue mixing until the sugar has dissolved. Add the milk and blend until smooth. Pour into a pitcher and place in the refrigerator for 12-24 hours.
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Cover and let it steep for at least 4 hours, or overnight for maximum flavor. Transfer the soaked rice mixture to a blender. Blend until smooth, about 2 minutes. Pour the mixture through a fine-mesh sieve or cheesecloth into a large pitcher, discarding the solids. Stir in the milk, vanilla extract, and sugar.
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Horchata means different things to different people. Popular in Latin America, Spain and Spanish-speaking communities worldwide, horchata is a creamy drink that can be made from nuts, seeds or grains, and flavored with all sorts of herbs and spices. But beyond this broad definition, horchata can take on countless flavor profiles and identities.
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Allow the blended rice, water and almonds to stand at room temperature for 4 hours. After the mixture has rested, strain into a large pitcher. Add the sugar, vanilla and milk. Note: You can substitute almond milk or oat milk for cows milk if you want a vegan horchata. Add the cinnamon.
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Be cautious, as horchata can spoil more quickly in warmer conditions. Freezing: Freezing horchata is an option if you need to extend its shelf life significantly. Pour the horchata into a freezer-safe container, leaving some space for expansion. Seal the container tightly to prevent freezer burn. Frozen horchata can last for up to three months.