Ivory Echo

01

What you’ll need

• 1/3 cup (65 g) uncooked long-grain white rice
• 1/4 cup (35 g) raw blanched almonds
• 1 small Ceylon cinnamon stick, about 7 cm
• 2 cups (480 ml) filtered water, divided
• 2 tablespoons (30 ml) pure light agave nectar
• 1/8 teaspoon fine sea salt
• 1 tablespoon sliced almonds, toasted, for garnish
• 1/8 teaspoon ground Ceylon cinnamon, for garnish

02

Mix the drink

1. Set a dry skillet over medium heat. Add the rice and toast for 3 to 4 minutes, stirring constantly, until it smells nutty and a few grains turn pale gold. Transfer to a plate and cool for 5 minutes.
2. Place the toasted rice, blanched almonds, cinnamon stick and 1 1/2 cups (360 ml) of the water in a covered jar. Refrigerate for 4 hours.
3. Remove and discard the cinnamon stick. Pour the soaked rice, almonds and soaking water into a blender. Add the remaining 1/2 cup (120 ml) water, agave and salt, then blend on high for 90 seconds until very smooth.
4. Strain through a nut-milk bag or a fine sieve lined with clean muslin, squeezing firmly to extract the liquid. Strain once more through a clean fine sieve for a satin-smooth finish.
5. Taste for balance, then refrigerate the strained cooler until serving if it has warmed during blending. Stir gently just before pouring; do not shake, which would create unwanted foam.