Ingredients

8 tablespoons rice
1 cup blanched almonds
1/2 teaspoon ground cinnamon
2 strips lime zest, colored part only
3 cups hot water, plus 4 cups cool water, divided
Sugar, to taste, 1 to 1 1/2 cups
Mexican vanilla extract or vanilla extract, to taste, usually about 1
teaspoon

Directions

Place the rice in a blender or spice grinder and process until
thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the
rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and
lime zest. Add about 3 cups of hot water, cover, and let stand overnight.

The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again
taking your time to allow to get as smooth as possible. Add 2 cups additional cool water and blend again until

thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl,
little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you
strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add 2 cups more water, until
the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate
until thoroughly chilled.

Serve cold over ice.