Horchata

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Mexican

Photo: Horchata

TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 1 hr 30 min
Cook: 30 min
 
YIELD: 8 cups
LEVEL: Easy

ingredients

  • 1 cup milk
  • 1/2 cup blanched almonds
  • 1/2 cup white rice
  • 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving
  • 3/4 cup sugar
  • Ice, for serving
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Directions

Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely.

Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon.

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  • on February 02, 2013

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    Simple to make, easier than I expected too. My recommendation is to add more sugar, maybe 1c instead of 3/4c, because every horchata I've had has been a tad sweeter. My second recommendation is to blend this longer than you think, because it stays gritty a while. Dip a spoon in to taste as you're blending to make sure it is smooth. Otherwise, enjoy!

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