Traditional horchata gets a few new twists in this recipe from Petty Cash.
32 oz. (1 box) almond milk
32 oz. (1 box) rice milk
10 Mexican cinnamon sticks
1 vanilla bean, split and scraped
3/4 cup evaporated cane sugar
1 1/4 cups brown rice, uncooked
Break up the cinnamon sticks, place in a frying pan and toast over medium-high heat.
Place the rice in another frying pan and toast over medium-high heat.
In a food processor or spice grinder, mill the rice until it’s between powder and meal in consistency.
Combine the almond and rice milks. Add the sugar to the milk mixture and combine with an immersion blender.
Combine all ingredients with milk-sugar mixture and stir to combine. Cover and refrigerate for 24 hours. After 24 hours, strain through a fine strainer, using a spoon to squeeze out as much liquid as possible. Keep refrigerated for up to 1 week.
Petty Cash, Los Angeles