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Canella Horchata
Canella Horchata is a traditional Cuban recipe for classic breakfast drink made from a blend of almonds and rice ground to a powder, mixed with water to extract their milk and flavoured with lime zest and canella. The full recipe is presented here and I hope you enjoy this classic British version of: Canella Horchata.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+infusing and chilling)
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesCuba Recipes
Horchatas are
almond milk and rice drinks made throughout Mexico and much of the Caribbean. Often they are flavoured with cinnamon, though this version uses the native equivalent, canella.
Ingredients:
200g blanched
almonds
3 strips of lime zest, pared with a potato peeler
200g granulated sugar
3cm length of
canella stick (or substitute cinnamon)
6 tbsp white rice
Method:
Pound the rice to a powder in a mortar (or grind in a coffee or spice grinder) and ensure it's as fine as possible. Combine with the almonds, lime zest and canella in a bowl. Cover with clingfilm (plastic wrap) and set aside over night.
The following morning, turn the contents of the bowl into a food processor and process until finely powdered (this should be very fine and not gritty in feel). Add 500ml water and process again for a few seconds to blend.
Pour the mixture through a fine-meshed sieve lined with a double layer of moistened muslin (cheesecloth). Add the mixture a little at a time, stirring constantly to help the liquid pass through the sieve.
Once all the liquid has drained through gather the solids in the cheesecloth then wring it with your hands to extract as much of the remaining liquid as possible. Stir 500ml more water into the liquid and add sugar to taste.
If it looks too thick for your taste, add a little more water. Cover and chill in the refrigerator for at least 3 hours (it will keep, refrigerated for several days). Serve over ice in a tall glass.
