Cha Cha Cha Horchata

Trapped inside by DC's second major blizzard this winter and inspired by an awesome new Vampire Weekend song, Horchata, I played around and came up with an approximation of a Horchata recipe.  Though it has a milky appearance, this beverage is dairy- and soy-free.  A number of Horchata varieties are out there, originating from Mexico or Spain or my kitchen.  It has been identified as an ideal beverage to serve on Cinco de Mayo, however, since it is rumored to provide hangover relief, Horchata may be better suited to May 6.  With a side-bar of rum.

Audrey's Cha Cha Cha Horchata

1/2 cup uncooked brown rice
1/4 cup almonds
1/2 tsp cinnamon
1/2-1 tsp uppermost layer lime zest ( I used one circumfrence of lime)
2.5 cups water
3-3.5  Tbs agave nectar (or honey or 1/3 cup sugar)
1/2-1 Tbs vanilla

Chop rice and almonds in blender for 30 seconds (result will be powdery with some rice and almond chunks).  Add water, cinnamon, and zest.  Blend for another 30 seconds.  Let sit at room temperature overnight, minimum 4 hours.  Add agave nectar and vanilla.  Blend 1-2 minutes.  Strain [coffee filter too dense, metal sieve too porous - stuff called cheesecloth is supposedly ideal].  I tasted prior to filtration and it was interestingly gritty.  A metal strainer ameliorates grittiness but does not remove it completely.  Dispose or save the solid paste left behind (add water and cook on stove to make an extra tasty cream of wheat).  Pour liquid over ice into a glass, adorn with a dainty lime wedge, press play on the Horchata track (http://www.vampireweekend.com/), and enjoy.

In December drinking Horchata  
I'd look psychotic in a balaclava
Winter's cold is too much to handle 
Pincher crabs that pinch at your sandals.........