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Chichen Itza’s Horchata

Time 15 minutes
Yields Makes 7 ½ cups
Chichen Itza’s Horchata
(Camily Tsai / For The Times)
1

In a small saucepan, bring 3 cups water to a boil. Add the piloncillo and canela, stir until the piloncillo is dissolved, then let steep overnight at room temperature.

2

Place the rice and almonds in a medium bowl. In a medium saucepan, bring the remaining 6 cups water to a simmer, then pour in the canela-piloncillo “tea.” Pour the simmering mixture over the rice and almonds and let sit at room temperature for 2 to 3 hours.

3

Using an immersion or stand blender, blend the rice and water mixture, then pour it through a fine mesh strainer into a pitcher. Stir in the vanilla extract and add brown sugar to taste. Refrigerate the horchata until chilled before serving over ice.


Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
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