Spiked Horchata

Spiked Horchata

Ingredients

1 cup uncooked, long-grain white rice

3 cup almonds

3 cinnamon stick

10 cups water, divided (6 cups hot, 4 cups cold)

1 cup concentrated simple syrup (2 parts sugar, 1 part water) Cinnamon Tequilla

METHOD

To make homemade Horchata.  Pulverize rice in a spice grinder or blender until mixture resembles a fine powder. Place in a quart-size mason jar, you can use any container with a tight-fitting lid.

Next, blanch the almonds by tossing into boiling water for about a minute, drain under cold water, then remove skin. Toast almonds in a skillet on medium-high until lightly browned. **EDIT: You can also pulverize almonds into a powder at this point too, it will add even more texture to the drink. Add almonds and cinnamon to the mason jar. Stir in 4 cups of hot water, and let cool to room temperature, at least 12 hours.

Add almonds and cinnamon to the mason jar. Stir in 4 cups of hot water, and let cool to room temperature, at least 12 hours.

If almonds are still whole, pour mixture into a blender for about 5-7 minutes. Pour liquid through a fine-mesh strainer placed over a bowl. Extract all liquids and discard the solids.  Bottle and refrigerate.  Make

Make simple syrup by heating water on medium-low, add sugar.  Bottle and refrigerate.

Prepare the cocktail. Rim a few glasses with lime then coat with a combination of cinnamon and sugar, set aside. Add ice to a shaker, pour in 1 cup of horchata, 2 oz of tequila, 1 oz simple syrup. Shake. Serve chilled.