First, thoroughly wash and drain the rice. Add the rice to a large bowl with 4 cups of water, then cover the bowl and let it rest in the refrigerator overnight, or at least 6 hours.
When ready, add the mixture to a blender and process on medium speed until smooth, about 3-5 minutes.
Strain the rice mixture through a cheesecloth or nut milk bag into a large bowl. Repeat the process 1-2 more times until the final liquid is free from any debris.
Afterwards, mix in Whole MALK, MALK Cinnamon Creamer and vanilla. Transfer to a large container or pitcher to store in the refrigerator. When ready, stir, then serve warm, or chilled over ice, with a sprinkle of ground cinnamon to garnish. Enjoy!
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
