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Horchata originates from Spain and has made its way all over the world. Different parts of the world have their own unique recipe for Horchata and ways to drink it but what it is remains the same wherever you are; a sweet (typically chilled or cold) beverage. Recipe Ingredients. 1 cup long grain white rice. ¼ cup slivered, blanched almonds

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Steep: In a large saucepan over high heat, bring the water to a boil. Remove from heat and let cool; add rice, cinnamon stick, and cloves. Cover and let soak for eight hours or overnight at room temperature. Blend: After soaking, break the cinnamon stick in half, and place the water, rice, broken cinnamon stick, and cloves in a blender.

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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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Pour the mixture into a large bowl or large pitcher and repeat the process with the remaining rice and water. Add cinnamon sticks. Once all of the rice and water mixture are in the bowl, add two cinnamon sticks. Chill. Cover the bowl with plastic wrap or aluminum foil and place in the refrigerator.

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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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Combine the rice, cinnamon sticks, and 4 cups of water in a bowl. Soak in the refrigerator overnight or a minimum of 4 hours. (TIP: Break up cinnamon sticks to infuse more flavor.) Discard the cinnamon sticks (little pieces are ok) and pour the rice and water into a blender. Blend on low for 2-3 minutes until well-blended.

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Pour mixture through a fine mesh sieve into a large bowl. If you want the horchata super smooth line it with a piece of cheesecloth first. Stir rice mixture scraping the bottom of the sieve until all that is left is the rice residue. Discard. Add milk. Stir in the cold milk and taste.

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STEP 1: Add rice, water, vanilla extract and cinnamon sticks to a large container. Cover with a lid or a kitchen towel. Let the mixture soak at room temperature for 8 to 12 hours, or overnight. STEP 2: Pour the rice, cinnamon sticks and soaking liquid into a high-speed blender.

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Pour the rice and water into a blender. Let soak at room temperature 3 to 4 hours, or up to 12 hours, until rice is softened. Strain and reserve the rice infused liquid and discard rice, or keep the rice in the water (see recipe notes). Add in the evaporated milk, milk, sugar, vanilla extract, and ground cinnamon in with the rice and water.

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Instructions. Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom. Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds.

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How to make horchata. Wash and drain the rice. Place the rice, cinnamon stick and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight or a minimum of 4 hours (the longer the better!). Add 1/2 of the rice & 1/2 of the soaking water and some of the cinnamon stick in a blender. Soak the rice with cinnamon.

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Using a fine mesh strainer or cheesecloth, pour the mixture over a pitcher or large bowl. Strain as much liquid as possible, pushing on the solids with a spatula. . Repeat the process for the remaining rice, water & cinnamon mixture. Stir in the evaporated milk, condensed milk, vanilla (optional), and 4 cups of water until well combined. .

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Instructions. In a mixing bowl, add the rice, whole milk, sweetened condensed milk, cinnamon sticks. Pour hot water into the mixture and stir until the sweetened condensed milk dissolves. Allow mixture to come to room temperature. Cover the bowl with plastic wrap then refrigerate the mixture for a minimum of 2 hours.

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How to Make Horchata. Soak: Add the rice, almonds, and cinnamon stick into a large bowl or pitcher. Cover with water and let it sit in the refrigerator for 8 to 24 hours. Blend: Transfer the mixture to a large blender, add in some more water, and blend until completely smooth.

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1. Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. 2. The next day, pour the rice, cinnamon, and the water into your blender and process until it becomes a smooth, watery paste. 3.

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1. In a blender, combine the rice, cinnamon sticks, and two cups cold water. Blend until the rice and cinnamon are ground. Add the other two cups of water to the batch and blend some more. 2. Pour the rice mixture into a large bowl or pitcher and leave covered on your counter overnight or for at least eight hours. 3.