Mexican Horchata

Recipe altered from Gail Gand's recipe

½ C basmati or long grain white rice
1 C blanched, peeled almonds*
½ cinnamon stick
4 C water
½ teaspoon vanilla extract
1/4 - 1/3 cup white granulated sugar, honey, or agave nectar
4 Lime wedges (optional)
 
Grind the rice into as fine powder a powder as you can manage using a coffee/spice grinder. Place the ground rice, almonds, and cinnamon stick into a large bowl, pour 2 cups of hot water over top, cover, and leave overnight to soak.

The next day, place the rice mixture in your blender, and blend on high until the mixture is as smooth as possible.  Add the remaining 2 cups of water, vanilla, and sugar to taste, and give it another quick blend. Strain the horchata through a fine mesh strainer first, then through a double layer of cheesecloth or nylon.  Squeeze the material to extract as much of the liquid as possible.  If the mixture is still a bit too thick for your liking, feel free to blend in a bit more water.  Serve over ice and garnish each glass with a lime wedge, if desired.

*I avoid the task of blanching and peeling almonds by simply purchasing almond slivers, which are already skinless.  If you simply don’t have time or the ingredients, use whole raw almonds. 

Yields roughly 1 quart

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