Kyle West, Centro Latin Kitchen‘s bar manager, offers up a recipe for the traditional Mexican rice milk.
1. In a large pitcher or mixing bowl, combine 1 cup white rice, 2 ½ cups sliced almonds, 1 cinnamon stick, and 5 cups hot water. Cover and refrigerate overnight.
2. Add 2 cups cold water to the mixture and buzz in a blender until smooth. Strain through double-layered cheesecloth and a fine strainer.
3. Add agave nectar for desired sweetness. Serve over ice and garnish with freshly ground cinnamon. Store in the refrigerator for up to a week.
Spike it: Add 1 ½ ounces white rum and ¾ ounce Richardo’s coffee liqueur to 6 ounces horchata. Shake and pour over ice. Garnish with a cinnamon stick and ground nutmeg.