Horchata 'Ritas
Yield: about 6 cups before alcohol is added (serves 12-16)
 
Ingredients
  • 1 cup rice (uncooked)
  • 2 cups blanched slivered almonds, lightly toasted
  • 2 limes, zest and juice
  • 2 cinnamon sticks
  • ¼ cup agave (honey or sugar can be used as well)
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt
  • 2 cups unsweetened almond milk
  • ¼ tsp ground cinnamon, plus more for dusting
  • mezcal*
  • limes for garnish
Instructions
  1. Combine rice, almonds, lime zest and juice, cinnamon sticks, agave, vanilla and salt in a large bowl.
  2. Heat 4 cups of water to a boil and pour over other ingredients. Let cool, stirring occasionally, and put into the fridge to steep overnight.
  3. Strain mixture using a cheesecloth set in a colander or fine mesh sieve. Use a spatula to press liquid through first then squeeze cheesecloth to get every last drop.
  4. Whisk in almond milk and ground cinnamon.
  5. Mix mezcal directly into Horchata or pour into each glass.
  6. Serve over lots of ice, a dusting of cinnamon and a lime wedge.
Notes
*Mezcal: the amount here is really a matter of taste and can be added to the whole mix for easy pouring or added to individual glasses. You can absolutely use tequila but I really recommend mezcal as it adds a wonderful smokiness.
!I would probably start with 1.5 fl oz (or 1 shot) of mezcal per drink
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/horchata-ritas/