Horchata with Mini Chocolate Treats
1 cup small grain white rice
4 cups water
2 cinnamon sticks
1 1/2 cups almond milk
1/2 cup granulated sugar
pinch of San Fran Sea Salt
2 teaspoons vanilla extract
garnish with ground cinnamon and cinnamon sticks
Place rice, water, and cinnamon in a large sealable container, and stir to combine. Refrigerate for a minimum of 24 hours.
Remove the mixture from the refrigerator. Remove 2 cups of the water and place in a blender. Drain the remaining liquid from the rice and place the rice and cinnamon sticks in the blender. Add almond milk, sugar, salt, and vanilla extract, and blend until smooth. Using a fine mesh strainer (positioned over a pitcher or another sealable container), strain the blended mixture, and discard any strained 'leavings'. Refrigerate horchata until ready to serve. To serve, fill glasses with ice and add horchata. Garnish with cinnamon and serve with mini chocolates on the side.