Recipe by Diana Adcock

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.

Ingredients Nutrition

  • 6 teaspoons rice
  • 1 14 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


  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.

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