Horchata

Soak rice, cinnamon stick, vanilla (scrape the flesh out), and almonds in a bowl with the water for 5 hours or overnight (the longer it soaks, the easier it’ll be to blend).

Once soaked, pour the entire mixture into a blender. At this point, add milk, condensed milk, and evaporated milk and blend on maximum speed for a few minutes. The rice and cinnamon stick should be soft enough so that it just gets pulverized in your blender. You may need to do this in batches, depending on the size of your blender.

Set up a large bowl with a strainer and some cheesecloth. There are lots of little bits of graininess in the mixture that will only be caught by cheesecloth, so that part is really important. You can also try using a coffee filter but it will take forever to pass the liquid through.

Little by little, strain the liquid through the cheesecloth, stopping every few seconds to help it pass with a ladle or a spoon.

Once the mixture is completely strained, transfer mixture into your favorite pitcher. Serve and enjoy!