Horchata (Mexican Rice Drink)

Makes 4-6 cups.

Ingredients

  • ⅓ cup white rice, long-grain
  • 1 cup almonds
  • 1 cinnamon stick
  • 5 cups water, divided (3 cups hot, 2 cups cold)
  • ½ cup concentrated simple syrup (2 parts sugar, 1 part water)

Method

  1. Blanch the almonds: toss them into boiling water for a minute. Drain under cold water.
  2. After blanching, give them a squeeze and the skins should slip off.
  3. Once dry, toast them in a dry skillet over medium heat until lightly brown.
  4. Pulverize the rice in a spice grinder or blender, until it reaches a fine powder.
  5. Put the ground rice, almonds and cinnamon stick into a large jar (or bowl).
  6. Stir in 3 cups of hot water. Let it cool, then cover and let stand overnight (not in fridge!).
  7. THE NEXT DAY:
  8. Transfer the mix into a blender, add 2 cups of cold water and blend until smooth.
  9. Strain the blended mixture slowly into a pitcher using a fine mesh tea strainer. (Easier to strain a small amount, guiding it through with a spoon, and then discard the stuff that was left behind)
  10. Add concentrated simple syrup, prepared ahead of time on a stove.
  11. Refrigerate. Serve over ice. Garnish with cinnamon/cinnamon stick.