Horchata 'Rita

1. 1

   Combine rice, almonds, lime zest and juice, cinnamon sticks, agave, vanilla and salt in a large bowl.

2. 2

   Heat 4 cups of water to a boil and pour over other ingredients. Let cool, stirring occasionally, and put into the fridge to steep overnight.

3. 3

   Strain mixture using a cheesecloth set in a colander or fine mesh sieve. Use a spatula to press liquid through first then squeeze cheesecloth to get every last drop.

4. 4

   Whisk in almond milk and ground cinnamon.

5. 5

   Mix mezcal directly into Horchata or pour into each glass. I recommend pouring a shot (1.5 fl oz) over the ice and topping with horchata. Add a festive straw for stirring!

6. 6

   Serve over lots of ice, a dusting of cinnamon and a lime wedge.

* Per serving · 4 servings · Values may vary.