With these sweltering days, we need SOMEthing to cool us down. In my neighborhood of Sunset Park, Brooklyn, a predominately Mexican and Chinese area (with spatterings of Dominicans and Puerto Ricans, and one half Korean-Scotch Irish Woman), horchata is on every corner. A traditional “milky” rice/almond/cinnamon drink, it sits in huge plastic jugs and is ladled into white styrofoam cups for a quick refresher. Of course, there are many ways to make horchata since there are so many latin american countries, but I’m gonna go with the familiar Mexican version.
- 1 c long-grain white rice
- 1 c whole blanched almonds
- 1 stick cinnamon
- 2/3 cup sugar (Sugar In the Raw or Agave is yummy)
- 5 cups water (room temp)
Chop the rice in a food processor. Combine rice, almonds, and cinnamon in a large plastic bowl. Add half the water (2.5 c) and let sit for 3 hours or so. No less, but up to 6 hours is okay. After this soak, purée or blend the mixture. Add rest water. Run through a fine sieve or cheesecloth to remove the grit. Add sugar and mix to dissolve. Refrigerate for a few hours. Serve over ice with a dash of cinnamon as garnish.
Make popsicles with this! Yum! To make a cocktail, add dark rum. What???
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