For the Horchata:

• 1 cup jasmine rice
• 1/2 cup almonds, sliced and toasted
• 2 True Cinnamon 
• 1-1/2 quarts water
• 1/2 cup turbinado sugar
• 1 teaspoon vanilla extract

Butterfly Ice Cubes:

• 2 tablespoons Butterfly Pea Flower 
• 2 cups water

For the Horchata:

In a large pitcher, combine the rice, toasted almonds and true cinnamon and 1 quart of water. Soak for at least 8 hours or overnight in the refrigerator.

After soaking, add all of the rice mixture to a blender. Blend until smooth for 2-3 minutes. The contents should look like a puree. 

Strain through a fine mesh strainer, back into a pitcher. Press on the solids to extract as much liquid as possible. Strain the mixture again if the texture is too gritty for your taste. Add two additional cups of water, as well as the sugar and vanilla. Whisk until the sugar is dissolved and horchata has reached desired consistency. Serve over butterfly pea flower ice cubes and enjoy! 

Store horchata in the fridge for 2-3 days. If you'd like to turn it into an adult beverage, spike with rum or orange liquor. 

Butterfly Ice Cubes:

While the horchata ingredients are soaking, make the Butterfly Pea Flower ice cubes.

Bring two cups of water to a boil and remove from heat. Add the butterfly pea flowers and steep for 1 minute. Strain and cool. Pour the tea into desired ice cube trays and freeze.