Horchata is a popular, non-alcoholic drink that few outside of Spain and Latin America actually know make. While the base varies by country, including morro seeds, sesame seeds and jicaro seeds, the most common Mexican version of horchata is a rice-based drink. This recipe uses rice, but experiment with other ingredients to find your favorite horchata.
Instructions
1. Grind the rice into a smooth powder using a blender or coffee grinder. If using the latter, clean it well so there is no lingering taste of coffee.
2. Blanch the almonds in . After 30 seconds submerged in their skins should fall off easily.
3. Combine the ground rice, skinless almonds, vanilla and cinnamon. Add half the water.
4. Cover and let sit at least 6 hours, preferably overnight.
5. Remove cover and pour into a blender. Blend as you add the remaining water and sugar. Blend until the mixture is uniformly smooth.
6. Strain through a cheesecloth into a pitcher. Serve with ice or refrigerate.
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