Party-Sized Horchata
(courtesy of Rene Preciado, chef/owner, Mexcal in Reno. Makes 2 to 3 gallons)
2 cups rice
4 sticks cinnamon
2 cups unsalted peanuts
2 cans evaporated milk
Sugar, to taste
2 to 3 gallons 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 2 to 3 gallons water, to taste. Pour individual serving into tall glass with ice.
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