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.

This article was originally published in 5280 March 2015.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.