Almond-Rice Cooler

By Late2Serenity

Ingredients

• 2/3 cup medium or long-grain rice
• 1 1/4 cups blanched almonds
• 3-inch piece cinnamon stick, preferably Mexican canela
• 2 1/2 cups hot tap water
• 1 cup sugar, plus more as needed
• 2 cups cold water or milk

Details

Servings 8
Adapted from williams-sonoma.com

Preparation

Step 1

In a large bowl, combine the rice, almonds, cinnamon stick and hot water. Let cool, then cover and refrigerate overnight.

Pour the mixture into a blender, add the 1 cup sugar and blend on high speed until smooth, 3 to 4 minutes. Line a chinois or other fine-mesh sieve with cheesecloth and set over a clean bowl. Pour the mixture through the sieve and press on the solids until only a dry pulp remains. Pour the liquid into a pitcher, add the 2 cups cold water, taste and add a little more sugar, if needed. Pour into ice-filled tall glasses.