In a large bowl, combine rice, cinnamon sticks, 1 cup of pecan pieces. Cover with water and allow to soak at least 6-8 hours or, preferably, overnight.
Strain off the soaking liquid and place the rice, pecans, and cinnamon sticks in a food processor or blender. Add the evaporated milk and blend well until the mixture is smooth.
Strain this mixture through cheesecloth and set aside.
In the food processor or blender, combine 2 cups of water and the remaining 1 cup of pecan pieces. Blend until the mixture is creamy and smooth, about 1 minute. Add the maple syrup, sugar, 3-4 cups of water and the strained pecan-rice mixture. Blend again to combine.
Chill well before serving over ice. Garnish with toasted pecans and cinnamon.
Nutrition Information
Serving size: 1 cup Calories: 485 Fat: 25 g Saturated fat: 5 g Carbohydrates: 54 g Sugar: 24 g Sodium: 63 mg Fiber: 3 g Protein: 9 g
Recipe by ILovePecans at https://ilovepecans.org/maple-pecan-horchata/