Recipe: Horchata (Almond-rice cooler)
From Authentic Mexican: Regional Cooking From the Heart of Mexico, Morrow Cookbooks

6 tablespoons rice
6 ounces (about 1-1/4 cups) blanched almonds
1 inch cinnamon stick
Three 2-inch strips of lime zest (colored rind only), 3/4 inch wide
About 1 cup sugar

1. Soaking the rice and almonds. Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium-size bowl and add the almonds, cinnamon stick and lime zest. Stir in 2-1/4 cups of hot tap water, cover and let stand at least 6 hours or, preferably, overnight.

2. Blending and straining. Scoop the mixture into the blender jar and blend for 3 or 4 minutes, until it no longer feels very gritty. Add 2 cups of water, then blend for a few seconds more. Set a large sieve over a mixing bowl and line with 3 layers of dampened cheesecloth. Pour in the almond-rice mixture a little at a time, gently stirring to help the liquid pass through. When all has been strained, gather up the corner of the cheesecloth and twist them together to trap the dregs inside. Squeeze the package firmly to expel all the remaining liquid.

3. Finishing the horchata. Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick, add additional water. Cover and refrigerate until you're ready to serve. Stir before pouring.