Horchata
Jump to recipeIngredients
- 1 cup long-grain white rice (185 grams)
- 1/2 cup raw almonds (60 grams)
- 1 cinnamon stick about 3 inches long (7 grams)
- 1 teaspoon pure vanilla extract (5 milliliters)
- 1/2 teaspoon ground cinnamon (1 gram)
- 1/4 teaspoon ground nutmeg (0.5 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1/4 teaspoon sea salt (1.5 grams)
- 5 cups water for soaking (1.2 liters)
- 4 cups water for blending (950 milliliters)
- 2 cups additional water for serving (475 milliliters)
- Ice cubes for serving
Instructions
- 1
Combine the rice, almonds, and cinnamon stick in a large bowl and cover with 5 cups of room temperature water, allowing them to soak for at least 4 hours or overnight until the rice softens and the almonds absorb moisture.
- 2
Drain the soaked rice and almonds completely, discarding the soaking water and removing the cinnamon stick.
- 3
Place the drained rice and almonds into a blender along with 4 cups of fresh water, ground cinnamon, nutmeg, sugar, and salt.
- 4
Blend on high speed for 3-4 minutes until the mixture becomes completely smooth and creamy with no visible rice or almond pieces remaining.
- 5
Strain the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher, pressing gently with a spoon to extract all the liquid and leave the pulp behind.
- 6
Stir the strained horchata well and add the vanilla extract, mixing until fully combined.
- 7
Pour in 2 additional cups of water to reach your desired consistency and stir thoroughly.
- 8
Refrigerate the horchata for at least 1 hour until well chilled, and stir again before serving as the mixture naturally settles.
- 9
Pour into glasses filled with ice cubes and serve immediately, stirring each glass to distribute settled solids.