In a blender, add 2 cups of water, rice, 3 apples (cut & cubed) and cinnamon sticks. Blend away! Add your last 2 cups of water and blend.
Set aside to sit & soak for 8 hours at room temperature. This is when the magic happens!
Using your other Envy™apple, quarter it then slice thinly. In a small container, add your apple slices (these will be garnish for your finished product) and 4 oz of tequila. Allow to sit overnight with your Horchata.
After 8 hours - time to strain! Not gonna lie, this was quite a task due the apples being like sponges after their soak. Here is what worked best for me: first, strain with a normal strainer. This should allow majority of the reminents to be left behind. Next, using a cheese cloth, strain your horchata again - you may need to get dirty and squeeze the liquid out of the cheese cloth - I had to!
Stir in your vanilla, milk and some cinnamon or cinnamon sugar. And voila! Your apple horchata is complete - to enjoy with everyone, serve over ice and Salud! To enjoy with a few adults, keep reading.
To enjoy my true purpose of this recipe, in an 8 oz cup, add 1-2 oz of tequila over ice, top off with your Horchata, add a couple of the apple slivers (that have been soaking in tequila) to garnish and top with a dash of cinnamon. Now - that's a salud!