Horchata

1 cup long grain white rice
2 cups skinless almonds
1 inch cinnamon bark
8 cups water
1/2 cup sugar
1/4 teaspoon vanilla extract

Wash and drain the rice.

Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.

Add 3 1/2 cups water and let sit overnight, covered.

Blend rice mixture until smooth using a blender.

Add 2 1/2 cups of water and continue blending.

Add sugar and vanilla extract.

Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency.

Serve cold or over ice.

Erika's Coquito

2 cans Coconut milk
1 1/2 cans sweetened condensed milk
1 can evaporated milk
1 cup dark rum
10 ounces Coco Real (found in liquor dept. by pina colada mix)(or cream of coconut)
1/2 teaspoon cinnamon
1 cup Egg Beaters® 99% egg substitute (I used two of the cups from a 6 egg package)
1/2 cup brandy
2 tablespoons vanilla extract

Combine Egg Beaters and rum in a mixing bowl and mix with a handheld mixer for about a minute. Add the coconut milk, condensed milk, evaporated milk, and Coco Real. Mix well with the beater. Add the cinnamon, vanilla, and brandy again mix well.

Store refrigerated in a glass bottle or glass pitcher (Leftover rum bottles work really well for this). Allow to rest for at least two days before consuming, shake well before serving. Serve well chilled.

** Your coquito should be consumed by the "best by" date on your Egg Beaters carton.