How to Make Creamy Mexican Horchata with Almonds and Rice

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

Do you love horchata? This sweet, creamy, rice-and-almond-based drink is not to be missed, especially now that summer is here and a cool, refreshing drink is always appreciated. While traditional horchata contains milk and sugar, it can also be made without dairy and lends itself well to sugar alternatives such as agave or dates. Read on for our classic Mexican horchata recipe with some extra ideas for non-dairy and sugar-free alternatives.

Ingredients

1 cup long grain white rice
3/4 cup blanched almonds
1'' to 3'' piece of cinnamon stick
5 cups water, divided
1/4 cup sweetened condensed milk
1/4 teaspoon vanilla
Ice for serving
Ground cinnamon for garnish
Bowl or jar for soaking
Blender (or stick blender)
Fine mesh strainer
Spatula or spoon
Pitcher

Instructions

Soak the rice, almonds and cinnamon. Place the rice and almonds into a bowl. Break up the cinnamon stick into several pieces and add to the rice and almonds. Cover with 4 cups of hot (but not boiling) water. Cover the bowl and refrigerate at least 2 hours but preferably overnight.
Blend the mixture. Using a stick or regular blender, blend the mixture until it is as smooth as possible. This can take as long as 2 to 3 minutes. (The cinnamon will soften as it sits and does not need to be removed before blending.)
Strain the mixture. Pour the mixture into a strainer set over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
Add condensed milk and vanilla. Stir in the remaining cup of water, sweetened condensed milk and vanilla. Taste and add more sweetener or water as needed.
Serve. Add ice to the pitcher, stir again, and serve in glasses, garnished with the ground cinnamon. Enjoy!