Ingredients
Scale
- 2/3 cup long grain brown rice (uncooked)
- 1 cup cashews
- 2 teaspoons cinnamon
- 4 cups water
- 1/3 cup agave nectar
- For the sugared rims:
- 1/3 cup sugar
- 1 teaspoon cocoa powder
Instructions
- In a medium bowl, combine 2 1/2 cups of the water, cashews, rice, and cinnamon. Refrigerate, covered, overnight. After ingredients have soaked overnight, pour into the bowl of a blender and add agave nectar and 1 more cup of water.
- Blend until all ingredients are blended thoroughly, about 30 seconds. Strain into a medium bowl through a fine mesh sieve or nut milk bag. Squeeze out the remaining liquid from the pulp. Stir in remaining 1/2 cup of water.
- Serve in glasses rimmed with cocoa sugar (dip rims of glasses in horchata before rimming with sugar blend).