This Mexican, non-dairy breakfast drink is said to be a remedy for a hang over and was brought over from old world Spain. To make a pitcher, grind 6tbsp rice in a blender until smooth, mix with 6oz blanched almonds, 1 inch cinnamon stick, and 3 ‘2 inch sticks’ of lime zest. Stir in 2 1/4 cups hot tap water, cover and let sit over night. Place back into blender and mix until smooth and no longer grainy. Blend in 2 more cups of water and pour mixture through 3 layers of cheese cloth lining a sieve, stirring to ensure all the liquid goes through the sieve, and squeeze out any remaining liquid from the cheese cloth. Add 2 more cups of water and sugar to taste, cover and refrigerate until cool. Serve in a glass over ice and enjoy.