Horchata Recipe

Horchata is a Mexican rice based drink that can sometimes include almonds. This recipe does. It is very easy to make, creamy and very refreshing. Absolutely delicious.

You can definitely make this into a vegan recipe. Simply substitute the cup of milk for another cup of water and the condensed milk for agave syrup or organic sugar.

We are going to be making some pops with some of this horchata recipe and then enjoying the rest in a tall glass full of ice. This drink tastes at its best when it is very, very cold.

One thing to keep in kind is that sweetness will get weak as it freezes so make sure you are nor being too stingy with your sugar or your pops will be rather tasteless.

Finally, it is very important that your sieve have very fine mesh when you are straining your horchata. Otherwise you will have a thick sediment that will taste chalky. Use cheesecloth if necessary.

This is what you are going to need for this delectable and refreshing horchata recipe:

Makes 6 cups of Horchata
¾ cups (100 grams) of raw almonds
1 cup (210 grams) of long grain rice
1 thick cinnamon stick (or two skinny ones)
3 cups hot water
2 cups cold water
1 cup milk
½ cup condensed milk
3 cups cold water
Agave or organic sugar or simple syrup made with organic sugar
1 teaspoon vanilla extract
Cinnamon powder

Place the almonds in a bowl and cover with boiling water. Allow sitting for a few minutes. Carefully remove them from the hot water and slip the skins off. Set aside.

Place the rice in a blender, in batches, and blend into small pieces.

Place the rice and almonds in a bowl. Break up the cinnamon stick and add it to the rice. Cover the rice with 3 cups of hot water. Mix it, cool it down, cover it with plastic and place in the fridge overnight OR let it sit at room temperature for at least two hours.

Place the soaked rice, almonds and cinnamon in a blender and blend. Add an extra cup of water to blend.

Pass the blended rice through a very fine sieve – or one with cheesecloth – into a pitcher. If making pops, fill the molds and freeze overnight. If not chill the horchata very well and serve it in a glass full of ice with some powdered cinnamon on top. Enjoy!

Print the Horchata Recipe Here

Tags from the story
Written By
More from Mary Ann
Corn Chowder Recipe
Suddenly corn is available, super sweet, tender, juicy and affordable! This chowder...
Read More