|Sat Fat||1.4 g
|Mono Fat||9 g
|Poly Fat||3 g
||Vitamin E||7 mg
|* total alpha-tocopherol equivalents
created by: Almond Board of California
This Mexican favorite is cool, creamy and refreshing all year-round.
1/2 (7-ounce) package almond paste
1 quart water, divided
1/2 cup rice flour
1 teaspoon cinnamon
Cinnamon sticks for garnish (optional)
In a food processor, combine almond paste and 2 cups water. In large sealable pitcher, combine almond mixture, rice flour, cinnamon and remaining water. Shake well and refrigerate for 12 to 24 hours. Shake well again and strain through a metal strainer into a pitcher. Then line strainer with a double layer of cheesecloth, and strain into another pitcher. Discard solids and pour liquid over ice into tall glasses. Garnish each glass with a cinnamon stick if desired. Per serving for 4 servings.