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beat the heat
3 cool coolers for summer sipping  by Yee-Fan Sun  |
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mexican horchata
Here in Tucson, where there’s a huge Mexican influence thanks to our proximity to the border, horchata is a very popular beverage, particularly during the summer months. The Mexican version of horchata uses white rice as its base, and is essentially a “creamy” non-dairy rice milk, sweetened with a good amount of sugar and accented with plenty of cinnamon.

1 cup white rice
4 cups water, plus another 1-2 cups as needed
2 cinnamon sticks
1/2 cup sugar, or to taste

serves 4

Soak the white rice and cinnamon sticks in four cups water for six hours or so, or overnight. Pour the rice mixture into a blender (you’ll most likely have to do this in a couple of batches). Zizz up the mixture for a couple of minutes, until you have a milky-white smooth mixture. Place a fine-mesh strainer lined with several layers of cheesecloth over a large mixing bowl. Strain the pulverized rice mixture. When the liquid has gone through and you’re left with just the gritty remainders, gently gather it in the cheesecloth and squeeze to get out that last bit of juice. Repeat the straining process, then pour the horchata into a pitcher. Add sugar to taste, along with more water if the horchata is too thick for your liking. Serve chilled with plenty of ice.


check out these related articles:
summer sippers | liquorless libations
| mojitos |

or search all drink recipes by name or base ingredient 


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