Horchata 'Rita

• 1 cup white rice
• 2 cups blanched sliced almonds, lightly toasted
• 2 limes, zest and juice
• 2 cinnamon sticks
• 1/4 cup agave or honey
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 12-16 shots mezcal
• limes and cinnamon for garnish

1. Combine rice, almonds, lime zest and juice, cinnamon sticks, agave, vanilla and salt in a large bowl.
2. Heat 4 cups of water to a boil and pour over other ingredients. Let cool, stirring occasionally, and put into the fridge to steep overnight.
3. Strain mixture using a cheesecloth set in a colander or fine mesh sieve. Use a spatula to press liquid through first then squeeze cheesecloth to get every last drop.
4. Whisk in almond milk and ground cinnamon.
5. Mix mezcal directly into Horchata or pour into each glass. I recommend pouring a shot (1.5 fl oz) over the ice and topping with horchata. Add a festive straw for stirring!
6. Serve over lots of ice, a dusting of cinnamon and a lime wedge.

white rice, almonds, cinnamon sticks, honey, vanilla, salt, shots, cinnamon

Taken from food52.com/recipes/35768-horchata-rita (may not work)