This recipe is inspired by the fragrant short-grain rice from Morelos, Mexico. Starting from that ingredient, I only add the essentials: filtered water, canela and piloncillo (although, if you want an even more floral horchata, use honey from the Yucatán). A pinch of sea salt brings out more of the rice’s aroma, as well. This recipe is meant to serve as a basic, universal recipe from which you can spin off your own tastes.
Combine all the ingredients in a blender and puree on high for 30 seconds to break up the rice.
Turn off the blender and refrigerate the mixture in the blender overnight, or at least 8 hours.
When ready to serve, re-blend the mixture.
Pour it through a fine mesh strainer then pour it through a layer of cheesecloth to remove any remaining sediment.
Taste and add more sugar, if you like. Serve the horchata over ice.
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