This is a traditional Mexican drink for a hot summer day. It is also known as Mexican rice milk. The big trick is in the straining for the smoothest result. It reminded us a bit too much of almond milk, so we won’t be taking the time to make it again. And trust us it is time-consuming.
- 1/3 cup long grain white rice
- 1 cinnamon stick
- 1 cup almonds
- 3 cups boiling water
- 2 cups cold water
- 1/2 cup cinnamon simple syrup*
Grind rice to a fine powder. Blanch almonds in boiling water for two minutes then dunk in ice water. Pop skins from almonds then dry well. In a frying pan toast skinned almonds until light brown spots appear. Add almonds to ground rice and cinnamon stick. Cover with boiling water and let stand for 24 hours in a cool place but do not refrigerate. The next day add cold water to mixture and stir well. Remove cinnamon stick and place in a blender and pulse until completely smooth. Strain mixture once with a standard strainer. Discard solids. Line strainer with 3 layers of cheese cloth and strain again. Discard solids. Rinse out cheese cloth and strain again. Repeat until no solids remain. Mix remaining liquid with simple syrup and serve over lots of ice with cinnamon sugar on top. Add a couple shots rye whiskey if you really want it to taste good.
*To make cinnamon simple syrup take discarded cinnamon stick and add it to equal parts sugar and water. Bring to a boil then steep for 30 minutes. Strain and syrup is ready.