Mexican Horchata Recipe | Tommi Miers

Toast 50 g of white long grain rice in a dry pan for a few minutes until gently toasted.

Toast 120 g of blanched almonds in a pan until they are a gentle brown color.

Grind the toasted rice in a powerful blender until it becomes a fine powder.

Add the toasted almonds to the bowl with the ground rice.

Add a cinnamon stick to the mixture.

Pour in 650 ml of hot water and stir well.

Leave the mixture to cool and then wrap it and leave it overnight to soak.

After soaking overnight, blend the mixture again for 3 to 5 minutes.

Thin the mixture down with 200 ml of water and sweeten with 3 tablespoons of agave syrup.

Pour the mixture through a fine sieve or muslin to remove sediment.

Serve the drink over ice and dust with cinnamon.

Equipment Needed

Dietary

Allergens