HORCHATA DE ALMENDRA (ALMOND HORCHATA) FROM SPAIN

Horchata De Almendra (Almond Horchata) from Spain image

Provided by Annacia

Time 2m

Yield 2 1/2 liters

Number Of Ingredients 6

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)

Steps:

The first step is to remove the skins from the almonds.
The best way to do this is to simply buy them already skinless.
If none are available, you will have to boil the skins off.
Put the almonds in a pot of boiling water and let sit until the skins become very soft.
With time, the skins will dissolve or slide off easily when stirred.
Boiling the almonds is a pain.
Crush or otherwise pulverise the almonds into a coarse powder.
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.
In a large bowl/container add the 2.5 liters of water with a pinch of salt.
Slice and add the lemon.
Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
When the two hours are up, add the sugar and cinnamon stick.
Stir until sugar is completely dissolved.
Strain the liquid with a fine cloth.
This removes all of the larger particles of almond.
Strain until texture is smooth (twice should do it).
Keep the drink in your fridge and it will stay good for at least five days.
For a truly divine experience, put some in your freezer until it is an icy slush!