Strawberry Horchata

It's raining today, and generally I would want to make a soup but I had an urge to make something to sip on that's refreshing instead. Try this during late spring or early summer for an even sweeter and more pink toned version when strawberries are in season. Either way, it hits the spot.

Strawberry Horchata

• 1 1/2 cups of white rice (rinsed)

• 4 cinnamon sticks

• 3 cups of boiling water

• 1 lb of strawberries(washed and quartered)

• 2 cups of water

• 1 tsp vanilla extract

• 2 cups whole milk

• 1 can sweetened condensed milk

• 1 can evaporated milk

• Ice

In a heat resistant bowl, pour your rice, cinnamon stick, and boiling water together. Let it sit until room temp and then cover and let it sit overnight on your counter.

The next day, in a blender put in your strawberries, 2 cups of water, along with your overnight rice mixture. Include the water it sat in with the cinnamon sticks as well because you want the starch that is created from the overnight process. Blend all of this together for about 3-4 minutes. If you have a smaller blender, blend in 2 batches if needed.

Get a bowl with a fine mesh strainer and pour in your rice strawberry blended mix to remove pulp, ground rice, and cinnamon.

With the liquid you now have, add in your whole milk, evap milk, and sweetened condensed milk and mix very well. Lastly, add in ice to cool and water it down a little more. If you have crunchy ice that's even better. Grab yourself a nice glass, and pour some over ice and enjoy!

** If you want a non dairy version, substitute your milk and evaporated milk for a different milk like oat or almond, and use sweetened condensed coconut milk instead as well.