Horchata

Ingredients:

1⁄3 cup long-grain rice

1 (1-inch) piece of Mexican cinnamon

2 (1-inch) strips of lime zest plus grated lime zest, for garnish

1 cup whole blanched almonds, lightly toasted

1 1⁄2 cups sugar

1⁄2 tsp. pure vanilla extract



Method:

Put the rice in a blender and process until it has a flour-like texture. Transfer into a large container and add the cinnamon, lime zest, and almonds. Stir in 2 cups of water, cover, and let sit overnight.

Transfer the mixture to a blender and blend until as smooth as possible. Add 2 more cups of water, mix, and strain into a pitcher through a sieve or colander lined with damp cheesecloth, pouring carefully and slowly and pressing the solids with the back of a wooden spoon to extract as much liquid as possible. If you have many bits remaining in the cheesecloth, blend again with some of the strained liquid, then strain over the damp cheesecloth again. Stir in the sugar and vanilla, then taste and add more sugar if you like. Serve over ice, garnished with fresh lime zest.