Combine the rice, almonds, cinnamon and water in a blender. Blend for 5 minutes or until the rice and almonds are pulverized. This may need to be done in batches depending on the blender capacity.
It can be left in the blender with the lid or transfer to a large container with a lead. Seal and chill for 8 hours.
Strain the horchata through a fine mesh sieve (strainer). For extra straining line the sieve with cheesecloth first.
Stir in the sugar and milk. Stir until the milk is dissolved. Add vanilla is using.
Serve over ice and sprinkled with extra cinnamon on top.
Notes
Ingredient NotesRegular raw almonds can be used. For a whiter appearance of the horchata use blanched almonds.Be sure to use uncooked rice.To make a vegan version substituted almond milk for the dairy milk.How to StoreStore in a sealed container for up to 4 days. If the dairy milk is left out it can be stored for up to 10 days.