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Horchata - Rice, Almond and Cinnamon Drink
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By Loretta Scott Miller
Posted January 20th, 2008
This article is reprinted with permission from A Yucatan Kitchen: Regional Recipes from Mexico's Mundo Maya, by Loretta Scott Miller, (2003, Pelican Publishing Company)
A Yucatan Kitchen: Regional Recipes from Mexico's Mundo Maya
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Servings: 4
Author Notes: Horchata is like liquid rice pudding. Although found in other parts of Mexico, horchata is most at home in this hot, tropical region. It can also be made without the almonds.
Ingredients: 1 cup rice
1/4 cup almonds, without skins
1 teaspoons ground cinnamon
1/2 cup sugar, or more to taste
Instructions:

Makes 4 Servings, 8 Ounces Each

Soak the rice and almonds separately, overnight,  in enough water to cover them. In the morning, drain the rice and grind it in a blender or food processor as finely as possible.

Strain the almonds as well and blend them to a paste.

Mix ground rice and almond paste in a blender or food processor along with the cinnamon and about a quart of water and sugar to taste. Serve over ice.



 

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