Horchata

Dib's's Note:

This is an Almond/Rice Cooler found in Mexico-one of many "aguas frescas." Sometimes cactus fruit juice is added to this to make it pink.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 7

• 6 teaspoons rice
• 1 ¼ cups blanched almonds
• 1 inch cinnamon stick
• 3 slices lime zest (2 inches each, no white stuff-and about 3/4 to 1 inch wide)
• 1 cup sugar

Directions:

1. Puree the rice and pour into a medium bowl.
2. Add the almonds, cinnamon and lime.
3. Stir in 2 1/4 cups hot tap water, cover and let stand overnight.
4. Scoop the mixture into a blender or processor and whirl for 3-4 minute.
5. Add 2 cups of cold water and pulse a few times.
6. Place three to 4 layers of wet cheesecloth over another bowl and slowly pour mixture through.
7. When done give the cheesecloth a slight twist to get out remaining fluid.
8. Add another 2 cups cold water and enough sugar to sweeten to your taste.
9. Chill.
10. An option is to add white rum to this if you like.