This Mexican favorite was originally brought over by the Spaniards. Melon seeds or squash seeds were originally used, but rice became more popular and is the most common type of horchata today.
Prep Time: 6 hours
Ingredients:
- 1 cup rice
- 1/2 of a cinnamon stick
- 1 teaspoon lime zest
- 5 cups drinking water
- 1/2 cup sugar
Preparation:
Grind the rice in your blender until it is ground smooth. Toss with cinnamon stick and lime zest. Let rest overnight.
After resting, place rice mixture into blender and blend until smooth. Add in 2 cups of water to mixture and soak for 2 hours.
Strain the liquid through a fine sieve or cheesecloth a few times to remove any grittiness.
Add in the rest of the water (3 cups) and stir in sugar until dissolved.
Garnish with a sprig of mint.
