Horchata and Cinco de Mayo.

Awwwwwww yeah


That’s weirdly mesmerizing, no?


I know embarrassingly little about Cinco de Mayo.


So I turned to the one and only Wikipedia.
In a nutshell, on May 5, 1862, the humble and scrappy Mexican army beasted on the French army. France was all like, “Mexico, imma eat you” and Mexico was all like “Oh no you’re not!”

(Side note: I used to teach history to Korean high school students. Those poor things).


I love a good underdog story.


And now, Americans like me get to eat extra guacamole and make a bastardized soy version of horchata.


Mmmm cinnamon and vanilla. You were meant to be.


I thought about busting out some of my Spanish but that would be downright humiliating. Sad fact: I took 7 years of Spanish (1 in middle school, 4 in high school, and 2 in college). Sadder fact: Most of my memories of class are watching Shakira music videos.


This is a super refreshing, smooth and tasty drink. Enjoy!


Happy Cinco de Mayo!

Horchata, adapted from All Recipes

1 cup uncooked medium grain rice
4 cups water
1/2 cup soy milk
1/2 cup almond milk
1/2 TBSP vanilla extract
2 cinnamon sticks
1/3 cup sugar

1. Pour the rice and water into a blender; blend until the rice just begins to break up, about 1 minute. Drop in two cinnamon sticks and refrigerate overnight.
2.Blend up softened rice, water, and cinnamon sticks. Strain the rice water into a pitcher and discard the rice.
3. Stir in milk, vanilla, and sugar into the rice water. Chill and stir before serving over ice.

See some horchata remix ideas here!

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