Horchata is an exact replica of a Moroccan almond drink served to honoured guests. First prepared in Andalusia by the Moors, it was taken to North Africa by the expelled Muslims, and to the Americas by the Conquistadors. (Serves 10)
1 cup blanched pulverized almonds
3/4 cup honey
8 cups water
1/4 cup lemon juice
1 tsp vanilla
1) Combine all ingredients, then allow to stand overnight at room temperature.
2) Place in a blender and liquify.
3) Squeeze out all the juice possible through a thin cloth.
Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at: https://tinyurl.com/zk3ueyv
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