Mexican Horchata

A refreshing cold drink made of rice, almonds, cinnamon (canella), lime zest and sugar.  This drink is rumored to be a cure for a hangover and is frequently served at breakfast time. Even though the drink has a milky appearance it is completely dairy-free.

History
According to Sophie Coe in America's First Cuisine's, horcharta was an old-world drink enjoyed by the Aztecs.  The early version was made from ground melon seeds. The invading Spaniards took the concept and ground melon seeds and used them as a substitute for almonds for making marzipan as well as a cool drink similar to horchata.


Serves: 6 - 7

Ingredients:
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

Instructions: 
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 longer 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.