2 ⅔ cup 1 teaspoon crumbled canela (Mexican cinnamon), plus 4 (4-inch) pieces for garnish
4 cup hot water; 2 cup cold water
15 blanched almonds, lightly toasted and finely ground
13 oz coconut milk
1 cup sugar
zest of 1 lime, cut into long, 1/2-inch-wide strips
4 oz rum (optional)
1 ice cube
6-8 fresh mint sprigs, for garnish
One day in advance, combine the rice, canela, and 4 cups of hot water in a bowl. Cool, cover, and refrigerate.
The following day, stir the ground almonds and coconut milk into the rice. Working in batches, add the rice mixture to the jar of an electric blender and process until very smooth. Strain through a medium-size strainer and pour into a pitcher.
In a saucepan over low heat, combine the sugar, the remaining cup of cold water, and lime zest. Cook until the sugar is just dissolved, stirring continuously. Let the mixture cool, remove the lime zest, pour the liquid into the pitcher, and mix well. Cover and refrigerate until chilled.
Stir well and pour over ice cubes into tall glasses. If desired, add an ounce of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon.
Recipe courtesy of Dos Caminos Mexican Street Food by Ivy Stark with Joanna Pruess/Skyhorse Publishing, 2011.