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Halawy Date Horchata

Yield: 2 quarts

20 Halawy Dates (pitted)
2 q Water
1 Canela (Mexican cinnamon (1 stick))
1 T Blanched Almonds (toasted and sliced)
1 c Granulated Sugar
1 c Long grain rice

Add all ingredients into a plastic container with lid and allow to soak for 2 hours. Transfer to a sauce pot, bring to a boil and reduce temperature to keep water at a low simmer. Cook for 10 to 15 minutes until rice is cooked. Turn off heat and allow mixture to cool. Once cool, remove the Canela stick. Pour the cooled mixture into a blender and puree. Strain through a fine chinoise or cheesecloth and refrigerate until ready to serve.