HORCHATA

MAKES 8 CUPS

1 cups milk

½ cup blanched almonds

½ cup white rice

2 cinnamon sticks + grated cinnamon

¾ cups sugar

Bring 2 cups of water, milk, almonds, rice and cinnamon sticks to a boil in medium saucepan over high heat.  Reduce heat to low, cover and simmer until rice is tender about 30 minutes.  Remove cinnamon sticks and cool completely.

 

Working in batches if necessary, carefully transfer the mix to blender and puree until smooth.  (I like to strain mine through cheese cloth)  Pour into pitcher.  Stir in the sugar and enough water to make a total of 8 cups.  Chill.  Serve in tall glassed over ice.  Garnish with sprinkle of cinnamon

*IF YOU HAVE TO BLANCH YOUR OWN ALMONDS

Blanch almonds by immersing the nuts in boiling water and then rubbing off the skin. You can do this at home, by placing the nuts in a bowl and pouring hot water over them. After they sit for several minutes and the water cools, slip off the skins. They will probably be too waterlogged to use in a recipe immediately, so you'll have to first toast them in a 350-degree Fahrenheit oven for 2 to 3 minutes, or until golden. If you aren't planning on using them immediately, let them dry on their own.