A Pati Jinich Recipe
Cacao Horchata
26 cups approximately
Horchata Cacao
Ingredients
- 2 pounds sugar
- 8 cups warm water
- 2 pounds basmati white rice
- 6 ounces slivered almonds, (about 3/4 cup)
- 1 canela or true cinnamon stick
- 1 cup cacao nibs
To Prepare
- In a large container, add the sugar and hot water and stir for a minute. Add the rice, slivered almonds and cinnamon stick, and let the mixture sit for at least 4 hours and up to 24 hours.
- Stir the mixture well before pureeing. In batches, puree until completely smooth in a blender, strain into a large bowl. When done, pour into pitchers, add cacao nibs, and leave in the refrigerator until ready to serve. Serve in glasses with ice cubes.
