The horchata originally came to Mexico via the Spaniards, who called it Agua— or horchata—de chufa and made it with tiger nuts. The tiger nut is not found in Mexico, but this recipe, shared with us by Fany Gerson, comes close to the original taste. Refreshing and not-too-sweet, this drink is surprisingly versatile.
- 1⁄3 cup long grain rice
- 1 (1-inch) piece Mexican cinnamon
- 2 (1-inch) strips lime or lemon zest plus grated lime zest, for garnish
- 1 cup whole blanched almonds, lightly toasted
- 1 1⁄2 cups sugar
- 1⁄2 tsp. pure vanilla extract