Homemade Horchata

1. Grind Rice and Cinnamon

Start by grinding ½ cup of rinsed long-grain white rice, such as basmati, together with a 3-inch cinnamon stick.

2. Soak with Cashews and Water

Transfer the ground rice and cinnamon into a medium bowl or jar. Add 1 cup of cashew pieces and pour in 2 cups of water. Allow this mixture to soak for 8 to 12 hours.

3. Blend with Sugar and Salt

Once your mixture has soaked, blend it with an additional 2 cups of water, ½ cup of sugar, and ⅛ teaspoon of salt until smooth.

4. Strain the Mixture

Secure a cheesecloth over a large container using a rubber band. Pour the blended mixture through the cheesecloth and let it strain for about 10 minutes. Gently squeeze the cheesecloth to extract as much liquid as possible.

5. Refrigerate and Serve

Store your horchata in an airtight container in the fridge for 2 to 3 days. Remember to shake well before serving, as natural settling may occur.