4cupsAlmond Milk(preferably unsweetened), divided use
1/2cupriceLong grain (I used sona masuri )
1/3cupAlmondsSlivered , lightly toasted and ground to powder
3 2Cinnamon” sticks
cinnamon chocolateAs needed, Ground or finely ground Mexican sweet , for garnish
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.