Horchata – Sweet Rice Drink

Written by in Hobbies
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Homemade Horchata
Horchata
Course Drink
Cuisine Mexican
Prep Time 20 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Course Drink
Cuisine Mexican
Prep Time 20 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Horchata
Instructions
  1. Start by dumping the almonds into a pot of boiling water for two minutes. Immediately dump the almonds into a strainer and run them under cold water. Remove all the skins by pinching the almonds with your fingers, once they cool. You can throw the skins away.
  2. Place the cinnamon and rice in a food processor, or spice grinder to pulverize them into a fine powder.
  3. Dump the powder into a glass jar with the almonds. Now, pour in two cups of hot water to just cover the stuff. Allow the jar to cool completely before you put the lid on, and let it sit on your counter overnight. You usually want it to rest at least ten hours.
  4. The next day, pour the mixture into your blender and add two more cups of water as well as the sugar, vanilla, and milk. Blend it until the mixture is smooth, which should take about five minuets.
  5. Pour the mixture through a cheesecloth to separate the pulp from the drink. Squeeze the cheesecloth as hard as possible to get whatever fluid you can out of the pulp. Then discard the pulp.
  6. Store the horchata in an airtight container in the fridge until it completely chills. A little separation usually occurs at this point. Just shake it up a little and enjoy!
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Horchata comes from Spain. My aunt used to buy it for every major party she threw at her home, or the church, or even the school. You could also find Limondada (a delicious variation on lemonade), or Sangria. The original drink can be made from barley, almonds, sesame seeds, or tigernuts. However, growing up in Mexico, we always used just rice and cinnamon.

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