This Mexican thirst quencher is perfect for the hot, hot days of summer! Horchata is made of a base of rice milk and almond milk, and is often spiced with cinnamon. Serve it over lots of ice!Â
Horchata Recipe
This Mexican thirst quencher is perfect for the hot, hot days of summer!
Ingredients
Horchata Ingredients
- 1 1/4 cups white rice long-grain
- 2 1/2-inch sticks cinnamon
- 1 Cup almonds blanched. sliced, toasted, and cooled
- 4 cups water
- 1/2 Cup sugar
- 1 2-inch long strip lime zest
- 1 tablespoon lime juice freshly squeezed
Instructions
- Grind long-grain white rice and cinnamon in a food processor until powdery. Place in a large pitcher; set aside. Grind blanched almonds in a food processor until fine. Add almond powder to rice-cinnamon mixture.
- Pour in water; mix. Cover and let sit at room temperature for 12 hours. Add sugar and lime zest to the mixture. Pour into a blender and whiz until smooth. Pour mixture through a fine-mesh strainer over a pitcher. Use a rubber spatula to press on the solids, extracting all of the liquid. Discard solids.
- Stir in freshly squeezed lime juice into the horchata mixture. Serve over ice.
Tried this recipe?Let us know how it was!
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