Horchata

• servings: 6 servings

Ingredients

½ cup raw almonds

1 cup jasmine rice, rinsed once or twice

1 14-oz. can sweetened condensed milk

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

2 tsp. vanilla bean paste or vanilla extract

½ tsp. ground cinnamon; plus more for serving (optional)

A layer of cheesecloth

Directions

Preheat oven to 350°. Spread out ½ cup raw almonds on a small rimmed baking sheet and toast, stirring occasionally, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.

Place almonds and 1 cup jasmine rice, rinsed once or twice, in a medium bowl and pour in 5 cups room-temperature water to cover. Let soak at least 3 hours and up to 1 day (if soaking for longer than 6 hours, cover and chill).

Transfer rice, almonds, and soaking liquid to a blender and add one 14-oz. can sweetened condensed milk, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. vanilla bean paste or vanilla extract, and ½ tsp. ground cinnamon. Blend on high until very smooth, about 5 minutes.

Strain mixture through a nut milk bag or fine-mesh sieve lined with a layer of cheesecloth into a 2-qt. jar or a pitcher, pressing on solids to extract as much liquid as possible.

Pour horchata into ice-filled glasses. Garnish each with a pinch of cinnamon if desired. Do ahead: Horchata can be made 3 days ahead. Cover and chill. Shake well before serving.