Classic Mexican Horchata is a sweet light milky beverage. It's refreshing on its own and a perfect match for spicy Mexican food or grilled dishes.
Servings 8 1-cup servings (total yield: 8 cups)
- 1 ¾ cups long grain white rice (uncooked) rinsed
- ½ cup almonds
- 2 teaspoon ground cinnamon
- ½ cup granulated sugar
- 5 ½ cups water
- 2 ¼ cups milk
- 1 teaspoon vanilla optional
Combine the rice, almonds, cinnamon and water in a blender. Blend for 5 minutes or until the rice and almonds are pulverized. This may need to be done in batches depending on the blender capacity.
It can be left in the blender with the lid or transfer to a large container with a lead. Seal and chill for 8 hours.
Strain the horchata through a fine mesh sieve (strainer). For extra straining line the sieve with cheesecloth first.
Stir in the sugar and milk. Stir until the milk is dissolved. Add vanilla is using.
Serve over ice and sprinkled with extra cinnamon on top.
Regular raw almonds can be used. For a whiter appearance of the horchata use blanched almonds.
Be sure to use uncooked rice.
To make a vegan version substituted almond milk for the dairy milk.
How to Store
Store in a sealed container for up to 4 days. If the dairy milk is left out it can be stored for up to 10 days.
Calories: 292kcal | Carbohydrates: 51g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 203mg | Fiber: 2g | Sugar: 16g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg