Horchata

Recipe From: Laura

For Spanish class, one of Brooklyn's assignments was to make a Mexican dish or drink.  Since she loves the horchatas from Costa Vida, she decided thats what she was going to make.  Wowzers!! The best horchata I've ever had!  Brooklyn found the secret was this......the cinnamon makes the drink 'grainy'.  So as the drink sits for 10 min. or so, the cinnamon sinks to the bottom.  Then she poured almost the whole drink into another pitcher, leaving about an inch  at the bottom -- this is the sediments of cinnamon -- just toss.  By doing this process, you get the perfect horchata texture.  Brilliant!  And with Cinco de Mayo coming up,  we are sure to make this yummy drink to go with our Mexican fiesta. :)

1 cup uncooked organic long grain white rice

5 cups water

1/2 cup organic milk

1/2 TBSP. vanilla

1/2 TBSP ground cinnamon

2/3 cup organic cane sugar

cinnamon stick (optional)

Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water and cinnamon stick (optional) stand at room temperature for a minimum of 3 hours or more.  The longer it sits, the better. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving. If you add ice to it, drink right away. Once the ice melts, the horchata gets really watery and doesnt taste as good.