This Mexican thirst quencher is perfect for the hot, hot days of summer! Horchata is made of a base of rice milk and almond milk, and is often spiced with cinnamon. Serve it over lots of ice!
- 1 1/4 cups white rice long-grain
- 2 1/2-inch sticks cinnamon
- 1 Cup almonds blanched. sliced, toasted, and cooled
- 4 cups water
- 1/2 Cup sugar
- 1 2-inch long strip lime zest
- 1 tablespoon lime juice freshly squeezed
- Grind long-grain white rice and cinnamon in a food processor until powdery. Place in a large pitcher; set aside. Grind blanched almonds in a food processor until fine. Add almond powder to rice-cinnamon mixture.
- Pour in water; mix. Cover and let sit at room temperature for 12 hours. Add sugar and lime zest to the mixture. Pour into a blender and whiz until smooth. Pour mixture through a fine-mesh strainer over a pitcher. Use a rubber spatula to press on the solids, extracting all of the liquid. Discard solids.
- Stir in freshly squeezed lime juice into the horchata mixture. Serve over ice.