Horchata
Horchata is a Mexican almond and rice drink, milky in color and lightly spiced with cinnamon. This version makes a large batch, enough for a crowd, and it asks for patience rather than skill. The rice, almonds, cinnamon and lime peel soak for hours in hot water, then get blended until smooth and strained through cheesecloth. Lime peel adds a faint citrus edge that keeps the sweet, creamy drink from tasting flat.
Instructions
Grind the dry rice in a blender until it is thoroughly pulverized. Tip it into a medium bowl and add the almonds, cinnamon sticks and lime peel.
Stir in the 12 cups of hot water. Cover the bowl and leave it to stand for at least 6 hours, or overnight.
Pour the soaked mixture into the blender and blend for 3 to 4 minutes, until it no longer feels gritty. Add 10 cups of the cold water and blend again until everything is combined.
Strain the liquid a little at a time through a chinois, or through a strainer lined with cheesecloth.
Stir the remaining 10 cups of cold water into the strained liquid. Add sugar a little at a time until the drink tastes sweet enough for you, and add more water if it seems too thick.
Cover and refrigerate. Stir well before pouring, since the ground rice and almond settle as it sits.
Make it personal.
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