Horchata

Chilled milk-like drink traditionally made in Spain using tigernuts, then in Mexico due to the rarity of the nut, they substituted it it with rice. Here I am making use of both. 

1 cup raw cashews (or use raw or blanched almonds)

2/3 cup brown rice rice, uncooked 

2 1/2 cups warm water + 3 cups water

2-3  cinnamon sticks

2/3 cups agave nectar* 

1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

DIRECTIONS:

1. In a large blender canister, Vita-Mix canister, or large bowl combine cashews, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours.

1. Remove canister from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible.
2. Add agave (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible.
3. If desired, strain horchata through a sieve or cheesecloth (I did not find it necessary as the cashews blended incredibly smoothly in my Vita-Mix). Serve immediately as is, over ice, or refrigerate and serve chilled, shaking before if mixture has separated. Horchata will keep in the refrigerator for 3 to 5 days; use common sense.

*You can use another form of sweetener, to taste. All amounts are to taste. If you are serving over ice, it will also water down and become less sweet, something to keep in mind. This is a sweet beverage; it's not supposed to be "barely sweet"; it's supposed to be sweet. If you prefer a thinner horchata increase the amount of water, to taste, or strain it. Whatever blender you use, blend, blend, blend. Depending on type of blender used, and taste preferences, strain if desired.