Hot Horchata with Amaretto Liqueur

Step 1

Place the rinsed and drained rice and the almonds into a high-powered blender. Cover with 2 cups (500 ml) cold, filtered water. Process until rice and almonds are finely ground.

Step 2

In a small pot, add remaining 2 cups (500 ml) water, the Redpath Simply Raw™ Turbinado Sugar, and salt. Place pot on high heat. Stir and add cinnamon sticks (broken into several pieces). Bring to a boil. Reduce heat to medium; simmer for 5 minutes. Let cool slightly; 5 minutes.

Step 3

Remove cinnamon sticks and discard (or save to use as for garnish mugs). Pour the hot sugar-water mixture into the blender. Pulse a few times to mix. Remove pitcher from blender base. Keep lid on and let cool to room temperature; 20 minutes.

Step 4

Place in fridge to allow flavours to infuse; at least 8 hours, preferably overnight.

Step 5

Strain mixture through a mesh sieve over a large bowl. Gently press down on the solids to extract as much liquid as possible. Discard solids, or keep the ground rice and almond mixture to use for rice pudding recipes (like our Coconut Milk Rice Pudding). Rinse strainer and line with cheesecloth. Strain mixture again through the cheesecloth-lined sieve to remove as much grit as possible.

Step 6

Whisk in the unsweetened almond milk beverage and vanilla extract until thoroughly combined.

Step 7

Pour horchata into a large heavy-bottomed pot. Place over medium heat and stir until mixture just begins to simmer; do not boil.

Step 8

Remove from heat and stir in amaretto liqueur. Pour horchata into a heat-proof pitcher or thermos or ladle into mugs. Alternatively, ladle hot horchata into mugs and top off with about 2 tablespoons (30 ml) of the amaretto.

Garnish with a cinnamon stick or lightly dust beverage with cinnamon, if desired. Serve immediately.