Almond Tea

Photo: flickr user avlxyz

Ingredients

1/4 cup long-grain rice

6 ounces blanched almonds

1 orange thinly sliced

1 1/2 cups water

6 cups water

1 1/4 cups sugar

1/2 cup evaporated milk or half-and-half

1/4 teaspoon almond extract

Preparation

Soak rice in enough water to cover for at least 2 hours or overnight; drain. In a food processor of blender, whirl rice, almonds, and 1 1/2 cups water into a smooth paste. Transfer paste to a large pot.

Add 6 cups water and sugar to almond paste. Bring to a boil, stirring constantly, until sugar is dissolved. Reduce heat and simmer, uncovered, for 10 minutes. Set a fine strainer lined with a double layer of damp cheesecloth over a deep bowl. Pour soup through strainer into bowl, then gather cheesecloth and squeeze firmly to extract all remaining liquid.

Return liquid to pot; stir in evaporated milk and heat just to simmering. Stir in almond extract. Serve hot in individual soup bowls. Or, cover and refrigerate until well chilled and serve cold.

This recipe yields 8 servings.