For everyday I'd pair this with the Virginia Johnson Peacock Scarf but if you want to take it up a notch I'm completely in love with the Lizzie Fortunato Faded Grandeur Necklace...
My favorite Splendid Blazer in Navy, super soft DemyLee Stripe Tank, Citizens of Humanity Dylan Jeans - a nice, more fitted boyfriend jean, and Bensimon Red Ballerines
2-2/3 cups of raw rice pulverized in a spice grinder
1/2 cup crumbled "true cinnamon" bark (Ceylon/Mexican cinnamon - avail at Penzeys; but have made it with regular Cassia cinnamon sticks)
4 cups of hot water
15 blanched almonds, lightly toasted and finely ground
1 can (13-1/2 fluid oz) coconut milk
1 cup of sugar
1 cup cold water
zest/strips from one lime
A day ahead, combine rice, cinnamon, and hot water in a bowl, let cool, and refrigerate.
Add coconut milk and ground almonds to the soaked rice. In batches, put into blender and process until smooth (each batch should take about 5 minutes). Strain through a sieve and pour into a pitcher.
In a saucepan, add sugar, cold water, and lime zest. Cook over low heat until sugar is dissolved. Cool, remove zest, and add to pitcher. Stir well and if too thick, add some water. Cover and refrigerate until chilled.
For serving, pour over ice, or add a splash of light rum to each glass.
from Williams-Sonoma's "Savoring Mexico", Veracruz