HORCHATA
Big Styrofoam cup the size of a football, fútbol playing on the tube, the sound of extraction coming from the tube when poured out of the machine, tacos about to be eaten . . . nothing could be better. The sweet flavor of cinnamon on your lips and the viscous milk and toasted rice. That moment when you’re eating tacos and drinking horchata, nothing else matters.
SERVES 4 TO 6
1 cup white rice, rinsed
4 cups water
Juice and grated zest of 2 limes
One 3-inch stick cinnamon
2 tablespoons blanched almonds
2 tablespoons roasted sesame seeds
½ teaspoon ground cinnamon
1 cup whole milk
¾ cup sugar
Soak the rice in the water, along with the lime juice and zest, cinnamon stick, almonds, and sesame seeds for 1 hour.
In a food processor or blender, blend it all together and let it sit for 3 hours at room temperature.
Strain the rice mixture into a pot, place over low heat, and whisk in the ground cinnamon, milk, and sugar. Bring to a low simmer and keep it there until the sugar dissolves.
Strain again and chill.
SERVE ICE-COLD.
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