You’ll find horchata, an iced drink made with almonds, rice, or melon seeds, in most authentic Mexican restaurants. I like the version made with almonds best because of its nutty flavor and sweet creaminess. Serve horchata with homemade tacos or burritos.

SERVINGS

Makes 4 servings

INGREDIENTS

1 cup whole raw almonds    

2 cups boiling water

1-inch piece cinnamon stick

1/4 cup sugar

Freshly grated zest of 1 lime (well scrubbed if not organic)

Crushed or cracked ice

Garnish, optional

4 cinnamon sticks

4 twists of lime peel

PREPARATION

1.    Place the almonds, water, cinnamon, sugar, and lime zest in a blender and blend on low speed for 2 minutes. Blend 1 more minute, working up to high speed, then blend on high speed for 3 minutes. Turn off the blender, add 2 cups of ice, and blend again until the ice is almost entirely melted, 3 to 4 minutes.

2.    Pour the horchata through a sieve lined with two layers of moistened cheesecloth, catching the liquid in a bowl. Discard the cheesecloth and solids. Transfer the horchata to a pitcher or bottle. Cover and refrigerate for 1 day—this improves the flavor.

3.    Fill tall glasses with ice and fill with horchata. If desired, garnish with a cinnamon stick and a twist of lime peel.