Blogging Marathon# 67: Week 3/ Day 2
Theme: Go Nuts
Dish: Almond Horchata
- In a heavy bottom saucepan, combine 2 cups almond milk, 2 cups water, rice, sugar, toasted almond powder, cinnamon sticks, cloves and lime zest. Bring the mixture to a boil.
- Lower the heat, cover and simmer for about 20 minutes or until the rice is tender.
- Turn off the heat and keep the saucepan covered until the mixtures returns to room temperature.
- Chill the mixture for at least 2 hours or overnight.
- When completely chilled, stir in the remaining 2 cups of almond milk and mix well. Remove the cinnamon stick and the cloves.
- At this point, you can strain Horchata in 2 ways -- by layering cheesecloth on top of a bowl, pour the mixture through and then twist and squeeze as much liquid as possible, The second method is to use a fine mesh sieve placed over a bowl and then gently press out any remaining liquid with a spoon. The drained rice tastes just like rice pudding, so don't throw it away, eat it for breakfast or dessert with some fruit.
- Stir the horchata well and chill. Serve it over ice cubes. Sprinkle each serving with ground cinnamon or finely ground Mexican sweet chocolate.