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Default Mexican Horchata

Mexican Horchata

submitted by amanda

Serves 6 - 8.

6 tablespoons rice
6 ounces (about 1 1/4 cups) blanched almonds
1 inch cinnamon stick (canella)
3 2-inch strips of lime zest (rind only, not the white pithy part) 3/4"
long
1 cup white granulated sugar

The traditional way to make horchata is with a metate y mano. For those of
us less adventurous, or simple those with less time, we can use a
blender. Pulverize the rice using a metate y mano or your blender. Grind
the mixture as smooth as possible. Combine the rice with the almonds,
cinnamon and lime zest. Let this mixture stand overnight (minimally 6
hours). Place the mixture in the blender jar and blend for at least 3 - 5
minutes until the mixture is smooth and no long has a gritty texture. Add
2 cups of water and blend again for just a few seconds. Place a large
sieve over a mixing bowl. Line the sieve with 3 layers of damp
cheesecloth. Pour in the rice mixture, a little at a time and keep
stirring to help the mixture go through the sieve. Once all the liquid has
passed through to the bowl gather the cloth together at the top, give it a
twist and squeeze out any additional liquid. Now add 2 more cups of
water and stir in as much sugar as you'd like, to taste. If the mixture is
too thick, add some additional water. Cover and refrigerate. The drink
should keep several days, refrigerated. Serve in a tall glass over ice.

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