1 cup brown rice 1 Tbl sesame seeds 1 cinnamon stick 2 Tbl brown sugar 2 cups unsweetened almond milk 1 tsp vanilla 1 tsp ground cinnamon Sugar mixed with ground cinnamon and nutmeg to edge glass Tio Pablo Chocolate Azteca for garnish Sliced almonds for garnish
Place rice and sesame seeds into a blender with 2 ½ cups warm water, and blend thoroughly until rice finely ground. Place cinnamon stick in blender and place in fridge overnight.
The next day, remove the cinnamon stick and blend again. Then strain using a fine sieve or cheesecloth, to remove grit from the liquid (keep the liquid, not the grit!)
Place back into the blender and add almond milk, brown sugar, ground cinnamon and vanilla. Blend again.
Mix a small portion of sugar, ground cinnamon and nutmeg and place onto a small plate.
Wet the edge of your glass and press down onto sugar to edge your glass with sugar
Pour the horchata into glass, over ice and top with a sprinkle of Chocolate Azteca and sliced almonds. Serves 4