I've been wanting to try my hand at making homemade horchata after having it at my local Mexican resturant. It's a really refreshing contrast to super hot salsa. It seems remarkably simple. I found a recipe from Rick Bayless and got it started today. It has to sit in the fridge overnight. Looking forward to bean burritos tomorrow!
Horchata Almendaro -
3/4 cup long grain rice
1 1/4 cup sliced blanched almonds
3 inch cinnamon stick
2 1/2 cups hot tap water
Pour all into a large container with a lid. Let cool and refridgerate overnight.
The next day add 1 cup sugar or agave syrup, blend in blender as fine as possible. Strain into a pitcher, discarding solids. Add 2 more cups cold water or 2 cups milk if you want it creamier and sugar if needed to taste. Enjoy!