Almond-Rice Cooler
Patterned after Rick Bayless’s all-time favorite horchata at Casilda, in the old downtown Oaxaca market, the recipe for this cooling drink is enriched with almonds (most cooks use only rice). And, for those interested in a seductive experience, make horchata with milk rather than water. In Oaxaca, they swirl a little pureed red cactus fruit (tuna or jiotilla) into each glass, turning the horchata rosy, then top the drink with cubed cantaloupe and broken pecans.
