Horchata
Courtesy of GourmetSleuth.com
December 2005/January 2006
| 6 |
tablespoons rice |
| 6 |
ounces (about 1 cup) blanched almonds |
| 1 |
one-inch cinnamon stick |
| 3 |
strips lime zest (each 2 x 3/4 inch) |
| 4 |
cups water |
| 1 |
cup white granulated sugar |
Pulverize rice in a blender. Grind until as smooth as possible. Combine with almonds, cinnamon, and lime zest. Let stand 6 hours.
Mix in blender 3-5 minutes until smooth and not gritty. Add 2 cups of water and blend again for a few seconds. Place a sieve, lined with 3 layers of damp cheesecloth, over a bowl. Pour in rice mixture a little at a time, stirring, then twist cheesecloth to squeeze out remaining liquid. Add 2 cups of water or to desired consistency and sugar to taste. Cover and refrigerate. Serve in tall glass over ice.
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