Many years ago when I first became vegetarian I bought tons of vegan cookbooks. One of the standard cookbooks of the time was Vegan with a Vengeance and then later on the Vegenomicon by Isa Moskowitz. I made the black bean burgers from the Veginomicon so many times I just have it memorized. Everyone loves when I make them! Back in the day I also came across a web series Isa did called the
4 cups rice milk
2 cups water
1/3 cup sugar
1/3 cup blanched almond powder
1/3 cup rice flour
2 cinnamon sticks
pinch of lemon zest (optional)
Start your horchata by putting 2 cups of the rice milk, the water and 2 cinnamon sticks into a pot. Bring it up to a low boil. Let it simmer for 5-10 minutes to extract all the cinnamon flavor out of the sticks. After 5-10 minutes, take out the cinnamon and add in the remaining ingredients. If you don't have a market that sells rice four nearby you can leave it out. But having either the almond powder or rice flour is essential. You have to have one or the other. {To make the almond powder simply get blanched almonds and grind them up to a fine powder in a clean coffee grinder or in larger quantities you can use a food processor.} Turn the stove down to a low and leave the horchata simmering partially covered for 1.5- 2 hours.
This recipe is so easy, it almost doesn't require much instruction. After 2 hours, pour the hot liquid through a strainer into a heatproof pitcher. Add in approximately 2 more cups of rice milk. If you have a nut milk bag or cheesecloth that would work even better for a smoother horchata. But I think a fine mesh strainer works very well and leaves a slight bite and weight to the drink. Let the horchata cool for about 15 minutes before drinking. Serve over ice with a cinnamon stick or a sprinkle of ground cinnamon to garnish. Enjoy!