Creamy Horchata
MAKES ABOUT 4 GLASSES
4杯量
1 cup uncooked long-grain brown rice*
1杯长粒糙米
2⁄3 cup raw almonds
2/3生的杏仁
3-inch cinnamon stick
7.5厘米长的肉桂棒
4 cups water
4杯水
1 tablespoon agave syrup or maple syrup**
1汤匙龙舌兰糖浆或枫糖浆
Ice or water
冰或者水
Ground cinnamon
肉桂粉
1 Rinse the rice well under cool water. Throw it in a large container with a lid and add the almonds, cinnamon stick, and water. Let this all soak together overnight or for at least 8 hours.
用凉水冲洗大米。把它放在一个大容器里，加入杏仁，肉桂棒和水，盖上盖子，让其浸润至少8小时。
2 When that soaking is done, dump the whole deal in your blender, water and all, add the agave, and blend that mess until it’s all smooth. Leave the cinnamon in—don’t worry, that shit will blend up too. Pour it all through a fine-mesh strainer or cheesecloth to get out the grit.
当浸润完成之后，把所有的东西都倒入搅拌机中，加入糖浆，搅拌这些东西直到它们都变细腻。放心，肉桂棒会被搅碎的。然后过滤一下，滤掉粗砂粒状物质。
3 If you are going to serve it right away, add 1 cup ice and blend it again to cool it down. If not, blend in another ½ cup water and stick it in the fridge. Serve cold with ice cubes and some cinnamon sprinkled on top because you’re fucking fancy like that.
如果你马上要上桌，加入一杯冰块搅拌一下，让这些物质冷下来。如果不，那么加入另外的半杯水，并放进冰箱。拿出来，在上面撒上肉桂粉就可以上桌啦~
Tips：
* Brown basmati rice is the best here, but use whatever the fuck kind of brown rice you can find.
糙印度香米是极好的，但是用其他的糙米也可以啦。
** Whatever liquid, syrupy sweetener you got should do.
任何液体的，糖浆状的调味剂都可以。
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