Horchata (mexican Breakfast Drink)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 8 ounces rice
• 2 ounces ground almonds
• 1 cinnamon stick
• 1 quart water
• 1/2 teaspoon vanilla sugar
• 3 ounces sugar

Recipe

• 1 put the rice in a blender and process for two to three minutes, until ground to a powder.
• 2 combine the pulverized rice, ground almonds and cinnamon stick. cover tightly and leave to sit overnight or for at least six hours.
• 3 remove the cinnamon stick and place the rice mixture in the blender.
• 4 blend for four or five minutes until the mixture is smooth, powdery and no longer has a gritty texture. add a third of the water and blend again for about 15 seconds.
• 5 strain into a jug through a dampened tea towel or coffee filter. do not skip this step or the drink will have a chalky taste.
• 6 add most of the remaining water, little by little, as well as the vanilla and the sugar, stirring until the sugar has dissolved.
• 7 if the mixture is too thick, add some additional water. horchata should have the consistency of milk.
• 8 cover and refrigerate. horchata will keep several days, refrigerated. serve it chilled in tall glasses over ice.