Mexico's rice drink - Horchata de almendra

Mexico's national non-alcoholic beverage is horchata, a sweet, cinnamon drink that quenches thirst on hot days. When I lived in the US, every time I went to a small taqueria for al pastor tacos, I had to have a tall glass of this drink as a treat. Smooth and milky, this drink is my favourite.

Horchata hails from North Africa and was brought to Spain by the Moors. Horchata was popularized in the region of Valencia in Southern Spain. Since at least the time of the Roman Empire, Mediterranean cultures have prepared a wide range of beverages made from grain. Horchata was one of these ancient grain-based beverages. The word horchata comes from the Latin term hordeata, which is derived from the word hordeum, which means barley and refers to an ancient barley beverage. However, the horchata enjoyed in Spain today is more of a sweetened nut milk (more on that later), rather than a barley drink.

When the Spanish invaded and later conquered the Americas, they brought the tradition of horchata with them. However, horchata began to adapt to local Latin American tastes and the ingredients that were available. As a result, different styles of horchata now exist in Mexico and Ecuador.

This Mexican version is rich with nutty flavours from the toasted almonds. The soft rice drink is infused with cinnamon and toasted almonds, making it rich and lovely. For those so inclined, this drink can also be served with a shot of tequila.

I have been a big fan of Rick Bayless since we lived in Chicago many years ago. Rick is responsible for elevating Mexican cuisine in the US through his numerous cookbooks, restaurants and shows. This cookbook is a gem, filled with simple recipes that bring the best of Mexican cuisine to your table. We have eaten in both his restaurants his margarita is the best we have ever had. The food at both his restaurants is delicious, well after a few margaritas, everything tastes great!

For more recipes from this cookbook click here.

Ingredients:

1 cup rice

1 cup almonds

1 + 6 cups water

3 tablespoons jaggery

1 cup sugar

1/2 teaspoon cinnamon powder

Toasted desiccated coconut

Lime wedge

Toast the rice in small batches until it is golden in colour and aromatic. you want to do this in small batches, about 1/4 cup at a time, so the rice is evenly toasted. Set aside.

Toast the almonds until they are aromatic and golden. Bring 1 cup water to a boil and add the almonds. Simmer for 2 minutes, drain and cool. Slip off the skins and sliver. If you get peeled, slivered almonds, all you need to do is toast them.

Add the toasted rice, toasted almonds, jaggery, sugar and cinnamon to a bowl with 6 cups water. Soak overnight.

Next day, grind all the ingredients to a smooth purèe, allowing the grinder to make a smooth drink. Strain through a fine mesh sieve if desired.

Rim the glass with lime juice and dip into the toasted coconut. Add the horchata and serve at room temperature.