Horchata
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Rinse the rice
2
Cover with water and soak for 12 hours
3
Drain
4
Wash the almonds, cover with water, and soak for 6 to 8 hours
5
Shell the almonds and slip the skins off them
6
Discard the shells and skins
7
Puree the rice in a blender
8
Set aside
9
Puree the almonds, to a fine paste, in a blender
10
Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large glass jar or clear pitcher
11
Refrigerate until chilled
12
Serve the horchata in tall glasses over ice cubes