Horchata De Almendra (almond Horchata) From Spain

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1/2 kg almonds (1 pound)
• 1/2 kg sugar (may use 1/2 lb to 1 pound, desired)
• 1 lemon
• 1 cinnamon stick
• 1 pinch salt
• 2 1/2 liters water (warm)

Recipe

• 1 the first step is to remove the skins from the almonds.
• 2 the best way to do this is to simply buy them already skinless.
• 3 if none are available, you will have to boil the skins off.
• 4 put the almonds in a pot of boiling water and let sit until the skins become very soft.
• 5 with time, the skins will dissolve or slide off easily when stirred.
• 6 boiling the almonds is a pain.
• 7 crush or otherwise pulverise the almonds into a coarse powder.
• 8 if you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
• 9 in a large bowl/container add the 2.5 liters of water with a pinch of salt.
• 10 slice and add the lemon.
• 11 now mix in the almond powder (or mush). cover the container and let it sit at room temperature for 2 hours.
• 12 when the two hours are up, add the sugar and cinnamon stick.
• 13 stir until sugar is completely dissolved.
• 14 strain the liquid with a fine cloth.
• 15 this removes all of the larger particles of almond.
• 16 strain until texture is smooth (twice should do it).
• 17 keep the drink in your fridge and it will stay good for at least five days.
• 18 for a truly divine experience, put some in your freezer until it is an icy slush!