Description
This creamy and refreshing Horchata is a sweetened rice and nut beverage, perfect for hot days. Infused with cinnamon and vanilla, its a delightful treat that can be enjoyed on its own or used as a base for smoothies and cocktails.
Ingredients
Scale
- 1 cup of long-grain white rice
- 1 cup of almonds (or substitute with 1/2 cup of almonds and 1/2 cup of cashews)
- 1 cinnamon stick
- 4 cups of water (divided)
- 1 cup of milk (whole, almond, or oat milk)
- 1/2 cup of sugar (adjust to taste)
- 1 teaspoon of vanilla extract
- Pinch of salt
- Ground cinnamon for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium bowl, combine the rinsed rice and almonds (or nut combination) with 2 cups of water, ensuring they are fully submerged.
- Cover the bowl and let it soak for at least 4 hours or overnight.
- After soaking, drain the rice and nuts, discarding the soaking water.
- In a blender, combine the soaked rice and nuts with the cinnamon stick and 2 cups of fresh water. Blend on high speed until smooth and creamy (about 1-2 minutes).
- Strain the mixture through a fine-mesh sieve or cheesecloth into a large bowl or pitcher, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- To the strained liquid, add the milk, sugar, vanilla extract, and a pinch of salt. Stir until the sugar is fully dissolved.
- Taste the horchata and adjust sweetness or creaminess as desired.
- Transfer the horchata to a clean pitcher and refrigerate for at least 2 hours to chill.
- Before serving, stir well and pour into glasses filled with ice.
- Optionally, sprinkle ground cinnamon on top for garnish.
- Store any leftovers in an airtight container in the refrigerator for 3-5 days. Shake or stir before serving.
- Use horchata as a base for smoothies or cocktails by blending it with ice and your favorite fruits.
Notes
- Experiment with different nuts for unique flavors.
- For a vegan version, use plant-based milk.
- Add a pinch of nutmeg or coconut extract for a spicier kick.
- Use Mexican cinnamon (canela) for a more authentic taste.
- Prep Time: 240 minutes
- Cook Time: 10 minutes