1 1/4 cups long-grain white rice2 (1/2-inch) cinnamon sticks1 cup blanched, sliced almonds, toasted and cooled4 cups water1/2 cup granulated sugar1 (2-inch-long) lime zest strip, removed with a vegetable peeler
Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a 2-quart container with a tightfitting lid. Next, pulverize the almonds in the spice grinder until finely ground but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let sit at room temperature for 12 hours.Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth. Pour the mixture through a fine-mesh strainer placed over a bowl. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids. Then transfer the beverage to a pitcher and chill in the refrigerator. Serve over ice.
A refreshing drink that is very common in Mexican posadas.