INGREDIENTS
6 cups water
1 cup uncooked long grain rice
½ cup chopped almonds
1 cinnamon stick, cut in half
½ cup sugar or coconut sugar
1-2 scoops Obvi Cinnamon Cereal Collagen Powder
1 tbsp vanilla extract
4 oz fresh brewed espresso or coffee, cooled to room temperature
Cinnamon sugar for the rim and dusting
INSTRUCTIONS
Place rice in a strainer and rinse under cold water. In a large pitcher or bowl add 3 cups water, rice, chopped almonds and cinnamon stick halves. Cover and let sit in the fridge for 4-6 hours (or overnight!). Once it’s done soaking add the mixture to a blender and puree for 2 minutes until smooth. Strain liquid over a pitcher, liquid should be smooth and creamy. Stir in the other 3 cups of water, sugar, collagen powder, and vanilla. Rim glasses in honey then dip in cinnamon sugar. Add ice then pour over horchata, reserving about ¼ of the glass for coffee. Pour in espresso or coffee on top, dust with cinnamon sugar and serve cold.
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