Horchata (Mexican Breakfast Drink)

1. 1

   Put the rice in a blender and process for two to three minutes, until ground to a powder.

2. 2

   Combine the pulverized rice, ground almonds and cinnamon stick. Cover tightly and leave to sit overnight or for at least six hours.

3. 3

   Remove the cinnamon stick and place the rice mixture in the blender.

4. 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. 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. 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. 7

   If the mixture is too thick, add some additional water. Horchata should have the consistency of milk.

8. 8

   Cover and refrigerate. Horchata will keep several days, refrigerated. Serve it chilled in tall glasses over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.