This cinnamon-flavored rice drink is a staple throughout Latin America and Spain. It can be found made from rice, barley, and a variety of nuts. Cool and refreshing, it typically appears alongside other aguas frescas made from tamarind, hibiscus, and melon.

INGREDIENTS

• 5 cups water
• 4 cinnamon sticks
• 1 cup rice
• 2 cups sliced almonds, toasted
• 1 cup honey
• 1 tablespoon vanilla extract
• ¼ teaspoon kosher salt
• 4–6 lime wedges

1. Combine water and cinnamon in a large saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 minutes. Remove from heat and cool to lukewarm.

2. In a blender or food processor pulse rice to a fine powder.

3. Add ground rice and nuts to cinnamon water and steep 1 hour.

4. Add honey, vanilla, and salt, and return to blender. Puree until thick and creamy.

5. Strain through a fine mesh strainer or cheesecloth. Serve over ice with a wedge of lime.

SERVES 6

• 488 calories
• 16 g fat
• 80 g carbohydrates
• 9 g protein
• 100 mg sodium
• 4 g fiber