From 'The Road to Mexico' by Rick Stein
Horchata The recipe for this traditional Mexcian breakfast drink is vegan friendly, but if preffered, you can replace some or all of the cold water with milk, depending on your taste preferences.

  1. Put the rice and almonds in a bowl with the 750ml of warm water.
  2. Add the crumbled cinnamon stick, stir well and cover with cling film. Set aside for at least 6 hours, preferably overnight, at room temperature. Do not refrigerate.
  3. Pour the contents of the bowl into a blender and 450ml of cold water. Blend for 2-3 minutes until as smooth as possible.
  4. Line a fine sieve with muslin and strain the liquid into a jug. Discard the ground rice and nuts.
  5. For the syrup, put the sugar in a saucepan with 100ml of water and heat to dissolve the sugar. Bring to the boil and simmer for about 3 minutes, then turn off the heat and allow to cool.
  6. Stir in enough of the syrup to sweeten the Horchata to your taste, then chill it well.
  7. Serve with ice and sprinkled with a pinch of ground cinnamon.