Mexican Horchata
This creamy Mexican horchata recipe is rich, sweet and full of cinnamon flavor. Made with blended rice and almonds, it’s a refreshing drink that’s perfect served over ice.
Servings: 6 drinks
Equipment
- Microplane or Fine Grater
- Sieve Fine Mesh
Ingredients
- 1 ¾ Cups white rice long grain
- ½ Cup almonds
- 2 Teaspoons ground cinnamon
- ½ Cup granulated sugar
- 5 ½ Cups water
- 2 ¼ Cups milk
- 1 Tablepsoon vanilla extract
Instructions
- In a high powered blender glass, add the rice, almonds, cinnamon and water. Blend for 5 minutes or until the rice and almonds are pulverized. You may need to stop in between to prevent the blender from overheating.
- Add the sugar and milk and blend again for 2 more minutes.
- Cover and chill for 8 hours.
- Strain the horchata through a fine mesh sieve. Serve over ice and sprinkle with extra cinnamon on top.
Notes
Use a strong blender: It helps break down the rice and almonds completely.
Strain well: A fine mesh sieve ensures a smooth drink without grit.
Chill fully: Letting it rest for several hours deepens the flavor.
Serve over ice: This drink is best when cold and refreshing.
Sprinkle with cinnamon: A light dusting on top adds a final touch.
Strain well: A fine mesh sieve ensures a smooth drink without grit.
Chill fully: Letting it rest for several hours deepens the flavor.
Serve over ice: This drink is best when cold and refreshing.
Sprinkle with cinnamon: A light dusting on top adds a final touch.
Nutrition
Calories: 397kcal | Carbohydrates: 68g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 54mg | Potassium: 278mg | Fiber: 3g | Sugar: 22g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg
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