Beat the Heat with a Refreshing Twist on a Classic Drink
Summer’s Sweet Salvation
When the sun beats down, there’s nothing quite like a cool, creamy drink to quench your thirst. In Mexican taquerias, you’ll often find aguas frescas alongside another favorite: horchata. This milky-looking libation is dairy-free, made with ground rice, toasted almonds, cinnamon, and a squeeze of lime. It’s the perfect refresher for hot summer days, and it gets even better with a splash of spirits.
A Little Planning Ahead Goes a Long Way
To make horchata, you’ll need to plan ahead – the ground ingredients need to soak overnight. But trust us, it’s worth the wait. With just 10 minutes of active time, you’ll be sipping on this delicious drink in no time.
Gather Your Ingredients
- 1 1/4 cups long-grain white rice
- 2 (1/2-inch) cinnamon sticks
- 1 cup blanched, sliced almonds, toasted and cooled
- 4 cups water
- 1/2 cup granulated sugar
- 1 (2-inch-long) lime zest strip, removed with a vegetable peeler
- 1 tablespoon freshly squeezed lime juice
Let the Magic Begin
Start by pulverizing the rice and cinnamon in a spice grinder until you get a fine powder. Transfer the mixture to a 2-quart container with a tightfitting lid. Next, grind the almonds until they’re finely ground but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let it sit at room temperature for 12 hours.
Blend, Strain, and Serve
After the soaking time, add the sugar and zest to the mixture. Blend in batches on high until smooth, then pour the mixture through a fine-mesh strainer placed over a bowl. Press on the solids to extract all of the liquid, then discard the solids. Stir in the lime juice, transfer the horchata to a pitcher, and chill in the refrigerator. Serve over ice and enjoy!
With this simple recipe, you’ll be sipping on a refreshing glass of horchata in no time. So go ahead, beat the heat, and indulge in this creamy, dreamy drink.
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