Homemade mango-cashew horchata
Fabio de la Pietra’s recipe, good for 25 oz: mix 3.5 oz of cashews, 8 oz of warm water, 1.5 oz of rice, and a cinnamon stick in a bowl. Cover the bowl and let sit in the refrigerator for no less than 8 hours. Take out the cinnamon stick, add 5 oz of mango pulp, pour the mixture into a blender, and blend until uniform. Add 16 oz of water and blend again. Filter the liquid through cheesecloth into a separate container and store in the refrigerator up to 5 days.