Recipe adapted from Ana Garcia.
Our family can’t get enough of this drink. Rice and almonds are ground and strained to make a “milk” that is seasoned with cinnamon and vanilla, and sweetened with sugar. We also love it in coffee! Especially shaken over ice… a frosty treat on a hot day.
Horchata
Recipe adapted from Ana Garcia.Our family can’t get enough of this drink. Rice and almonds are ground and strained to make a “milk” that is seasoned with cinnamon and vanilla, and sweetened with sugar. We also love it in coffee! Especially shaken over ice… a frosty treat on a hot day.
Ingredients
- 1 cup long grain rice
- 1 cup raw almonds
- 8 cups water
- 1 3- inch piece of true cinnamon, or 1 teaspoon ground cinnamon
- ½ cup sugar
- 1 teaspoon pure vanilla extract
Instructions
- Place the almonds and the rice in a large bowl and pour in 6 cups of water. Soak at least 8 hours or overnight.
- Transfer the rice, almonds, cinnamon stick, sugar and water to a blender. You may need to work in batches depending on the size of your blender. Puree the mixture until the rice and almonds are ground, and then pour through a fine sieve. If you like your horchata smooth with less texture, you can use a cheese cloth to line the sieve to remove more of the ground nuts and rice. Add the remaining water.
- Serve with ice, refrigerating leftovers.
Notes
True cinnamon is a Mexican cinnamon that flakes easily. Do not use standard cinnamon sticks in this recipe. If you can’t find true cinnamon, use ground.
Tried this recipe?Let us know how it was!
