Family-Sized Horchata
(revised by Jaci Goodman, co-publisher of edible Reno-Tahoe. Makes about 7 cups)
1 cup rice
2 sticks cinnamon
1 cup unsalted peanuts
1 can evaporated milk
2 teaspoons vanilla
¾ cup sugar
¼ teaspoon ground cinnamon
About 6 cups water, to taste
Soak rice and cinnamon sticks for 4 hours. Roast peanuts and let cool. Blend peanuts with rice and cinnamon sticks. Pour into container. Add about 6 cups water, to taste. Pour individual serving into tall glass with ice.
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edible Reno-Tahoe
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