Vegan Horchata

Directions

1. 1
   Soak the almonds and rice in plenty of water for 12 to 24 hours.
2. 2
   Drain and rinse, and transfer them to a blender.
3. 3
   Add 5 cups water, and blend on the highest speed until smooth.
4. 4
   Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl.
5. 5
   Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
6. 6
   Return the liquid to the blender, add the maple syrup and vanilla and blend until combined.
7. 7
   Pour the horchata into a jar, and refrigerate for up to 5 days.
8. 8
   Serve chilled.