Horchata De Almendra Almond Horchata From Spain Recipes

HORCHATA DE ALMENDRA (ALMOND HORCHATA) FROM SPAIN

Steps:

• The first step is to remove the skins from the almonds.
• The best way to do this is to simply buy them already skinless.
• If none are available, you will have to boil the skins off.
• Put the almonds in a pot of boiling water and let sit until the skins become very soft.
• With time, the skins will dissolve or slide off easily when stirred.
• Boiling the almonds is a pain.
• Crush or otherwise pulverise the almonds into a coarse powder.
• If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
• In a large bowl/container add the 2.5 liters of water with a pinch of salt.
• Slice and add the lemon.
• Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
• When the two hours are up, add the sugar and cinnamon stick.
• Stir until sugar is completely dissolved.
• Strain the liquid with a fine cloth.
• This removes all of the larger particles of almond.
• Strain until texture is smooth (twice should do it).
• Keep the drink in your fridge and it will stay good for at least five days.
• For a truly divine experience, put some in your freezer until it is an icy slush!

ALMOND HORCHATA

Steps:

• In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted.
• Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids.
• Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered.