INGREDIENTS
- 6–8 servings
- ½ cup raw almonds
- 1 cup jasmine rice, rinsed once or twice
- 1 14-oz. can sweetened condensed milk
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 tsp. vanilla bean paste or vanilla extract
- ½ tsp. Pumpkin pie spice; plus more for serving (optional)
SPECIAL EQUIPMENT:
A layer of cheesecloth
PREPARATION
Step 1
Preheat oven to 350°. Spread out ½ cup raw almonds on a small rimmed baking sheet and toast, stirring occasionally, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.
Step 2
Place almonds and 1 cup jasmine rice, rinsed once or twice, in a medium bowl and pour in 5 cups room-temperature water to cover. Let soak at least 3 hours and up to 1 day (if soaking for longer than 6 hours, cover and chill).
Step 3
Transfer rice, almonds, and soaking liquid to a blender and add one 14-oz. can sweetened condensed milk, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. vanilla extract, and ½ tsp pumpkin pie spice or Cinnamon. Blend on high until very smooth, about 5 minutes.
Step 4
Strain mixture through a nut milk bag or fine-mesh sieve lined with a layer of cheesecloth into a 2-qt. jar or a pitcher, pressing on solids to extract as much liquid as possible.
Step 5
Pour horchata into ice-filled glasses. Garnish each with a pinch of cinnamon if desired.
Do ahead: Horchata can be made 3 days ahead. Cover and chill. Shake well before serving.
