This drink, a modern twist on the Latin American favorite, is fun and easy to make. In Mexico it's traditionally made by soaking or cooking rice and blending it into a milk. To save time, Gutierrez employs purchased rice milk. You can make this drink up to a week in advance; give it a good stir before serving to remix the superfine almond and rice solids.
4 cups plain rice milk
2 cups water, divided
1/2 cup blanched and slivered almonds
1/4 cup sugar
2 teaspoons ground cinnamon, divided
5 ounces dark rum
How to Make It
Place rice milk, 1 cup water, almonds, sugar, and 1 1/2 teaspoons cinnamon in a blender; blend 2 minutes or until smooth. Strain mixture through a cheesecloth-lined sieve over a large pitcher; discard solids. Stir in the remaining 1 cup water, and chill for at least 1 hour.
Just before serving, add rum and stir well. Fill glasses with ice; stir horchata, and fill glasses. Dust each drink with a dash of cinnamon.