Name: Horchata De Almendra Recipe
Ingredients: 1 lb Almonds; 1 lb Sugar; 1 Lemon; 1 Cinnamon Stick; 1 pn Salt; 2 1/2 l Water (warm)

A heart of integrity is cultivated by striving to maintain a clear conscience. Our consciences are the internal mechanism given to us by God to drive us toward sincerity. Like an internal accountability partner, the conscience acts as a witness in our hearts and minds to either “accuse or even excuse” our actions (Rom. 2:15). When we inform the conscience with biblical truth we are telling it to accurately hold us in check against the standard of Scripture. The conscience itself is not our benchmark, but if kept clear and clean it becomes a powerful instrument of integrity as it drives us toward the grand, inflexible benchmark – God’s Word.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	lb	Almonds
1	lb	Sugar
1		Lemon
1		Cinnamon Stick
1	pn	Salt
2 1/2	l	Water (warm)

INSTRUCTIONS

submitted by Dean (dderhak@xmission.com)
Real Horchata from Valencia is made with Chufa (Tiger Nut). Unfortuantely,
Chufa is not available (that I know of) in America.
A suitable substitute for the Chufas are Almonds, which give the Horchata
the same texture and similiar taste. Horchata in not a dairy product and
contains little fat, so it is often refered to as "the drink of the gods."
~ The first step is to remove the skins from the almonds. The best way to
do this is to simply buy them already skinless. If none are available, you
will have to boil the skins off. Put the almonds in a pot of boiling water
and let sit until the skins become very soft. With time, the skins will
dissolve or slide off easily when stirred. Boiling the almonds is a pain.
It is much easier to just buy them without skins.
~ Crush or otherwise pulverise the almonds into a coarse powder. If you
boiled your almonds to get the skins off, then smash them (or put them in a
strong blender while adding some water) into a mush.
~ In a large bowl/container add the 2.5 liters of water with a pinch of
salt. Slice and add the lemon.
~ Now mix in the almond powder (or mush). Cover the container and let it
sit at room temperature for 2 hours.
~ When the two hours are up, add the sugar and cinnamon stick. Stir until
sugar is completely dissovled.
~ Strain the liquid with a fine cloth. This removes all of the larger
particles of almond. Strain until texture is smooth (twice should do it).
Keep the drink in your fridge and it will stay good for at least six days.
For a truly divine experience, put some in your freezer until it is an icey
slush!
I've tried this recipe myself, with delicious results! Posted to FOODWINE
Digest 11 Mar 97 by mouse <markin@PATRIOT.NET> on Mar 11, 1997

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