In my high school days in Madrid, we often celebrated the arrival of spring with a couple of refreshing glasses of horchata, served at outdoor cafes all over the city. I make mine with barley, cinnamon and agave nectar. Now that high school is behind me, I add in a shot of dark rum for a truly no worries beverage.
Makes 6 servings
- 1 cup pearl barley
3 cups water
1 cup ice
1 teaspoon cinnamon
½ cup agave nectar
1 shot dark jamaican rum per serving, optional
more ice, to serve
Soak the pearl barley in the water overnight.
The next day, put the contents in a blender with the cup of ice, cinnamon and agave nectar. Blend for 3 minutes, then strain through cheese cloth or nut milk bag.
Chill, then pour over ice and float a shot of dark rum on top, if desired.