Course: Drinks
Cuisine: Mexican
Prep Time: 10 minutes minutes
Chill: 8 hours hours
Total Time: 8 hours hours 10 minutes minutes
Servings: 6 people
Calories: 389kcal
Rich and creamy, this homemade horchata recipe is perfect to enjoy during Cinco de Mayo celebrations. Simple to make and delicious to sip!
Print Recipe
- 1¾ cups dry long-grain white rice
- ½ cup raw almonds
- 2 teaspoons ground cinnamon
- 5½ cups water
- ½ cup granulated sugar
- 2¼ cups milk
- 1 teaspoon pure vanilla extract
Add the rice, almonds, cinnamon, and water to a high-powered blender. Blend for 5 minutes or until the rice and almonds are pulverized. You may need to stop in between to prevent the blender from overheating.
1¾ cups dry long-grain white rice, ½ cup raw almonds, 2 teaspoons ground cinnamon, 5½ cups water
Add the sugar, milk, and vanilla and blend again for 2 more minutes.
½ cup granulated sugar, 2¼ cups milk, 1 teaspoon pure vanilla extract
Cover and chill for 8 hours.
Strain the horchata through a fine mesh sieve. Serve over ice and sprinkle with extra cinnamon on top.
Yield: This recipe yields approx. 12 cups of horchata. A serving is 2 cups.
- The chilling time is super important. Is what gives the rice enough time to release some of its milky flavors into the horchata.
- This is a drink to serve chilled and it’s best enjoyed with a straw.
Storage: Store homemade horchata in an airtight container in the refrigerator for up to 10 days.
Calories: 389kcal | Carbohydrates: 67g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 291mg | Fiber: 3g | Sugar: 22g | Vitamin A: 150IU | Vitamin C: 0.02mg | Calcium: 173mg | Iron: 1mg