Horchata Recipe

1. 1

   Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder.

2. 2

   Place in a 2-quart container with a tightfitting lid.

3. 3

   Next, pulverize the almonds in the spice grinder until finely ground but not a paste.

4. 4

   Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine.

5. 5

   Cover and let sit at room temperature for 12 hours.

6. 6

   Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth.

7. 7

   Pour the mixture through a fine-mesh strainer placed over a bowl.

8. 8

   Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids.

9. 9

   Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator.

10. 10

    Serve over ice.

* Per serving · 4 servings · Values may vary.

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