“Lots of sun; hot; humid.” Whether or not you checked the forecast before you stepped outside this morning, we’d bet you worked up a sweat on your commute. Here’s a recipe that will cut the heat and quench your thirst: horchata. It’s crisp, it’s sweet and just one sip takes you back to those childhood summers of years gone by. While you can make horchata from a variety of pureed roots, nuts or rice, we like this recipe which calls for jasmine rice. For more on the history of this classic Latin summertime beverage, check out the story Louise McCready wrote for Edible Manhattan.
Homemade Horchata
From Louise McCready, and reprinted from Edible Brooklyn.
4 c. white rice (preferably jasmine)
½ c. raw almonds
2 cinnamon sticks
8 c. water
sugar to taste
Preparation:
Combine all ingredients but sugar and soak at least four hours. Blend in batches in a blender, then pass through a sieve. Add sugar to taste. Chill.
