In a hand mixer fill all ingredients except the ice and stand for 5 min. Whisk at slow speed, then gradually increase speed. Whisk on high speed for 3 min. Add the ice cream and whisk until melted. Pour mixture through a large strainer lined with a double layer of nettle cloth, collect liquid in a baking bowl, squeeze out residue well. Fill glasses with ice cubes and the horchata, garnish with cinnamon sticks and lime zest to taste.
The flavor is enhanced if you prepare the liquid a day in advance and refrigerate it overnight.
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