Author Notes
Horchata is a rice/almond based drink that is incredibly refreshing and when combined with mezcal it becomes the perfect summer cocktail. Also perfect for Cinco de Mayo! —Chrissy / Eat Some, Wear Some
Ingredients
-
1 cup
white rice
-
2 cups
blanched sliced almonds, lightly toasted
-
2
limes, zest and juice
-
2
cinnamon sticks
-
1/4 cup
agave or honey
-
2 teaspoons
vanilla extract
-
1/4 teaspoon
salt
-
12-16 shots
mezcal
-
limes and cinnamon for garnish
Directions
-
Combine rice, almonds, lime zest and juice, cinnamon sticks, agave, vanilla and salt in a large bowl.
-
Heat 4 cups of water to a boil and pour over other ingredients. Let cool, stirring occasionally, and put into the fridge to steep overnight.
-
Strain mixture using a cheesecloth set in a colander or fine mesh sieve. Use a spatula to press liquid through first then squeeze cheesecloth to get every last drop.
-
Whisk in almond milk and ground cinnamon.
-
Mix mezcal directly into Horchata or pour into each glass. I recommend pouring a shot (1.5 fl oz) over the ice and topping with horchata. Add a festive straw for stirring!
-
Serve over lots of ice, a dusting of cinnamon and a lime wedge.
See what other Food52ers are saying.