Hey there. It’s spring here in Seattle and I’m enjoying the warm weather and looking forward to lounging in the grass, picnics at the park, summer camping trips, and cooling summer drinks like this Cinnamon Rose Horchata. I’m one of those people who overheats pretty easily, which can lead to headaches, hives and indigestion, so staying cool in the summer is super important for me. When the weather warms, it’s all about routine and paying attention to what I eat. I try to exercise in the early morning or evening to avoid going out during the heat of the day. I often have a cold bandana on hand to tie around my neck and will sometimes even soak my shirt in cool water to lower my body temp. I try to stay well hydrated by drinking lots of room temperature fluids and avoid anything acidic or spicy. I will often add some aloe into my diet as well during the warmer months. Do any of you have a love hate relationship with summer like I do? Well, if you do, this horchata is for you. It’s a simple combination of almonds, rice, cinnamon, honey and rosewater. It’s creamy without being heavy and sweet but not too sweet. And the almonds, rice and rosewater are all super cooling. Enjoy!

Cinnamon Rose Horchata

Serves 3

INGREDIENTS

1 cup almonds

3/4 cup white rice

1 cinnamon stick

1/2 teaspoon ground cinnamon

2 tablespoons honey

1/2 teaspoon rose water concentrate

PROCEDURE

Combine the almonds, rice and cinnamon stick in a large jar. Add 3 cups of  hot water. Allow to cool to room temperature then cover and refrigerate overnight. Pour the soaked almonds, rice and cinnamon stick into a colander or sieve and rinse under cold water. Transfer to a blender. Add 3 cups cold water and blend on medium high until smooth, 30 seconds to a minute. Line a colander or sieve with cheesecloth and set over a large bowl. Pour the blended almond and rice mixture into the cheesecloth (you may need to do this in two batches) gather up the corners of the cloth and gently but firmly squeeze to extract all the liquid. Discard the almond and rice pulp. Transfer the milk to a blender, add the ground cinnamon, honey and rose water and blend for a few seconds, until well mixed and a little frothy. Serve over ice with a sprinkle of cinnamon and some rose petals.