Enjoy a cold glass of sweet, creamy horchata (“or-CHA-ta”) as a refreshing treat—or alongside your favorite Mexican food!
In large bowl, combine water, almonds, sugar, rice, vanilla, cinnamon, and salt. Cover with plastic wrap and let sit at room temperature for at least 12 hours or up to 24 hours.
When mixture is ready, set fine-mesh strainer over second large bowl. Line strainer with triple layer of cheesecloth that overhangs edges; set aside.
Carefully pour almond mixture into blender. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process until smooth, 30 to 60 seconds.
Carefully pour blended almond mixture into cheesecloth-lined fine-mesh strainer set over bowl. Let mixture drain completely, about 5 minutes.
Pull edges of cheesecloth together to form pouch and twist top of cheesecloth to close tightly. Gently squeeze pouch over strainer to extract as much liquid as possible; discard solids and cheesecloth.