Falalala. Vegan Horchata.

Such a happy song! And I think I made it clear that this post is all about horchata. I just made some because I thought about how much I miss Mexican food today. I think I made horchata for the first time last month...I don't remember...but it turned out pretty delicious so I thought I'd share my ghettofied horchata recipe with you. Also, I drink almond milk instead of regular milk so this recipe is vegan. So if you're lactose intolerant--don't be afraid! No need to worry about your gassy problems! And if you really like milk, trust me, you won't miss it. This is goooood.

Here's what you need:

• A large bowl
• Whisk
• Ladle
• Blender 
• Containers for storage, maybe a pitcher
• A fine strainer (I used cheesecloth and a rubber band--ghettofied!)
• A spoon (to taste!) 
• Small pan 
• Measuring cups

Ingredients:

1 C. long-grain white rice
1C. regular, unsweetened almond milk
1 tsp. cinnamon (I just eyeball it, throw that cinnamon all up in there)
1tsp. vanilla extract (again, I just estimate)
4 C. water; plus 1/2 (for simple syrup)
1/2 C. sugar

Alright let's begin!

Put the rice into a blender along with 4 cups of water. Pulse for a good 30 seconds, look at it, then pulse it some more. You want the rice to be pretty fine in there. It should look like this when you're done.

Okay break time! This needs to sit at room temperature for at least three hours. So go do your homework, run some errands, hit up the beach! 

OR

You can be an overachiever and make the simple syrup ahead of time. Let's go ahead and do that. You'll need your 1/2 cup of sugar and 1/2 cup water. Put the two ingredients in a small pan. Bring to a simmer, you just want the sugar to dissolve into the water. 

3 hours later...ready for some horchata? If you went to the beach I'm sure you are! First, take your watery rice mixture (that should be in a large bowl now) and we'll start with the cinnamon. I put in a few dashes because my cinnamon container really pours it out...so go ahead, put as much as you want.

Stir it up (it is kind of hard to completely mix together, that's okay).

Now add the cooled down simple syrup. (Oops I reversed the order! Doesn't matter, as long as it all gets in there. No worries!) Also, don't forget the vanilla extract! Just a small amount, a teaspoon is even generous...but I loooooove vanilla :)

Finally, we add that cup of almond milk. Then stir it alllllll up. Action shot!

I'm going to keep my horchata in recycled glass jars so I'll show you how I do that. I'll go through that lovely straining process with you. Since I'm a poor college student, I am going to use some random cheesecloth and a rubber band instead of a fine strainer.

So cut off a piece of cheesecloth that will fit over the jar. And use the rubber band to secure it. 

See how nifty that is? Now use a ladle to pour the mixture into the jar. 

If the cheesecloth gets filled with rice goop, scoop it out with a spoon. Then when you're done filling the container, lift off the cheesecloth and rubber band.

Bam! You're done. Your horchata is ready to be chilled or serve it right away with ice. Sit outside with a nice cup of this ricey-cinnamony drink and there's no way you can be in a bad mood :) 

Yay! Drink up! :)

It does not look like weird pee in person, I promise...