Kitchen alchemy: horchata
Made from scratch horchata.
The hardest part was straining it.
At first I thought I could use my cheese making muslin sack but that didn’t work too well. I ended up using a mesh tea strainer over a mason jar and a spoon. Laborious but what else am I going to do with a Friday in plague times?
Now to make little biscotti from the rice and almond paste. Later. When it’s cooler. and i have the energy to invent a recipe.
In the meantime a portrait. After horchata. Elixir of goddesses.