Ingredients
⅔cupwhite rice
1¼cupsalmonds,blanched
cinnamon stick
4½cupswater,divided
⅓cuplight agave nectar,to taste
Preparation
In a medium bowl, combine the rice, almonds, cinnamon stick, and hot tap water.
Allow the mixture to cool, then cover and refrigerate overnight.
Pour the mixture into a blender, add the agave, and blend on high for several minutes, until the mixture is as smooth. Add the cold water and blend for 10 seconds.
Place a large metal sieve over a large bowl. Line the sieve with cheesecloth. Pour the mixture through slowly, stirring as it’s poured.
Press on the solids with a spoon to extract as much liquid as possible. Lift the cheesecloth and squeeze the rest of the liquid out. Discard the remaining dry pulp.
Pour the mixture into a pitcher and stir in the last cup of water.
Pour into glasses filled with ice and serve. Enjoy!
