Total Time

　　10 minutes, plus overnight soaking

　　Horchata is originally from Spain and dates back to the Moorish invasion, more than a thousand years ago. In Spain, horchata has always been made with chufa or tiger nuts and even has its own denomination of origin. Horchata is also made throughout Latin America from a variety of seeds, nuts, or grains. In Mexico, however, horchata is always made with rice and cinnamon and occasionally we add some vanilla as well. The process for all horchatas is pretty much the same though, soaking overnight and blending into a raw milk the next day. This version by Yana Volfson mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink. Our friend Yana adds rum, garnishes it with fresh mint, and serves it over crushed ice for a great cocktail she calls “Arroz con Rum.”

　　

Ingredients

1 cup (130 g) cashews

　　1 cup (185 g) brown rice

　　½ Mexican cinnamon stick

　　4 tablespoons shaved piloncillo or brown sugar, plus more to taste

　　4 cups (950 ml/32 fl oz) water

　　

Step 1

In a deep container, combine the cashews, rice, cinnamon stick, 4 tablespoons sugar, and the water. Cover and refrigerate for at least 8 hours and up to overnight.

　　

Step 2

Transfer all of the ingredients to a blender and blend until smooth. Strain the mixture through a fine-mesh sieve (discard the solids). If desired, add more sugar to taste. Serve over ice.

　　Reprinted with permission from Tu Casa Mi Casa: Mexican Recipes for the Home Cook by Enrique Olvera, Peter Meehan, Daniela Soto-Innes, onzalo Goût, and Luis Arellano copyright © 2019. Published by Phaidon Press.Buy the full book from Amazon.