This classic and creamy Mexican drink made with rice and almonds comes from from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.
1 cup long-grain white rice
2 cinnamon sticks (5 inches long), preferably from Mexico or Ceylon
1 cup blanched almonds
1 cup sugar
2 tbsp. vanilla extract
Ground cinnamon, for garnish (optional)
1. In a bowl, combine rice, cinnamon sticks, and 4 cups water. Let soak for 24 hours.
2. Pour rice, cinnamon sticks and soaking water into a blender. Add almonds, sugar, and vanilla and blend on high speed.
3. Strain through fine-mesh strainer into glass container. Stir in 2 cups cold water and add ice cubes. Serve cold. Garnish with ground cinnamon, if desired.