Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
- Yield:Makes 1 quart
- Active time: 15 minutes
- Total time:8 hours
- 1/3 cup white long-grain rice, rinsed
- 2/3 cup raw almonds
- 2 tablespoons whole dark-roast coffee beans
- 2-inch section cinnamon stick, broken in half
- 3 cups hot (not boiling) water
- 1 cup cold water
- 4 tablespoons agave nectar
Add rice, almonds, coffee beans, cinnamon stick and hot water to blender and blend on high for 1 minute. Transfer mixture to a covered jar or container and leave to soak at room temperature overnight.
The next day, line a fine-meshed sieve with one layer of cheesecloth and set it over a deep bowl. Transfer rice-almond mixture back to blender and add 1 cup cold water. Blend on high for 2 minutes. Carefully pour blend through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid.
Add agave nectar to horchata, whisk together, and serve over ice. Transfer remaining horchata to a bottle or container and store in the refrigerator for up to one week.