Almond Tea
By: Anonymous
Published: Friday, December 25, 2009 - 2:14am

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

1 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. 2 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. 3 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. 4 This recipe yields 8 servings.