Horchata is a traditional Central American rice drink that blends ground rice, cinnamon and sugar into a delicious and milky result. The Spaniards brought this drink to the new world, where they replaced the traditional ground melon seeds with squash seeds, and later with rice and almonds. The rice was traditionally ground with a "metate y mano," an old Mayan-style mortar and pestle. More modern, less ambitious methods use a blender.

Things You’ll Need:
½ cup sugar
1 cup long grain rice
1 cup water
3 cups blanched almonds
Large capacity blender (7 to 8 cups)
4 cups milk
½ tsp. cinnamon
1 tsp. vanilla
Step 1:
Place rice in bowl, and add enough hot water to cover the rice. Let it sit overnight, or at least for 6 hours.

Step 2:
Remove the water in the morning. Place the rice, ½ cup of fresh water and 2 cups of milk in a blender. Puree the contents for 3 to 5 minutes, or until they are fully blended.

Step 3:
Add sugar, vanilla, almonds and cinnamon. Blend.

Step 4:
Add the remaining 2 cups milk, and ½ cup water. Blend.

Step 5:
Strain everything through a thickly layered cheesecloth—more than once, if necessary. This is only to remove the grittiness; there is no need to squeeze the cloth.

Step 6:
Chill and serve. Makes approximately 6 cups.