-
1
The traditional way to make horchata is with a metate y mano(a tradiotonal type of mortar and pestle). For those of us less adventurous, or simple those with less time, we can use a blender.
-
2
Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible.
-
3
Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight or 6 hours minimum.
-
4
Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture.
-
5
Add 2 cups of water and blend again for just a few seconds.
-
6
Place a large sieve over a mixing bowl.
-
7
Line the sieve with 3 layers of damp cheesecloth.
-
8
Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve.
-
9
Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid.
-
10
Now add 2 more cups of water and stir in as much sugar as you'd like, to taste.
-
11
If the mixture is too thick, add some additional water.
-
12
Cover and refrigerate. The drink should keep several days, refrigerated.
-
13
Serve in a tall glass over ice.
