Horchata is a delicious Mexican drink typically made from rice, sugar, cinnamon and vanilla. We used to get it all the time at the delicious taqueria near our house in California. At some point I decided to start making my own, and it really couldn’t be easier. I have made a couple different recipes over the years and I liked them all.
This recipe is not traditional in that it includes almonds and evaporated milk, which give a very creamy result, but typically you would not see dairy/almonds in this drink. I love this version though. It has great flavor and great creaminess.
In order to make this drink you simply soak almonds, rice, cinnamon and vanilla overnight, then blend really well, strain (you need layers or cheesecloth, or buy a milk strainer bag like this, which is what I use), add the sugar, extra vanilla and cinnamon and evaporated milk and serve. You can’t use a regular strainer for this because too much grit gets through.
The horchata is stored in the fridge and served over ice and is lightly sweet and super refreshing and addicting.
- 4 1/2 cups water
- 1 1/4 cup slivered almonds
- 1/3 cup long grain rice
- 1 1/2 tsp vanilla
- 1 tsp ground cinnamon
- 1 cup evaporated milk
- 1/2 cup sugar
- Combine the water, almonds, rice, vanilla and cinnamon and stir. Cover and let sit a room temp overnight.
- Add the mixture to a blender and blend on high until well pureed. Pour through a nut milk bag into a pitcher and add the sugar and evaporated milk plus a dash of vanilla and cinnamon and stir well until sugar dissolves.
- Store in the fridge and serve over ice. It is normal for the horchata to separate while stored in the fridge. Just shake well before serving to recombine.
2 thoughts on “Horchata”
I remember drinking horchata prepared by my grandmother when l was little, and when we visited Spain in the summer, it was the first thing Dad wanted when it was hot. The Spanish version is not made of rice, but actually “chufas” which are tiger nuts, and the original ancient Roman version was made from barley! As it spread through Europe and across continents, each region adapted the recipe, with Mexicans using rice.
I read that about the tiger nuts! The version I make uses both rice and almonds. It’s such a yummy drink.