I wouldn’t really call myself a creature of habit, but I have a really hard time saying “no” to horchata whenever it’s a drink option on the menu. If you’re not familiar with horchata, it is a rice milk-based drink that is often made with almonds, cinnamon, and sugar. It has a thin consistency but is also creamy like skim milk.
This was my first attempt making homemade horchata and it was a cinch. It’s really just a mix between rice milk and almond milk, and you could probably skip the step of soaking and making your own milks by just combining store-bought rice and almond milk with the other ingredients.
My horchata turned out so great that not only did I made an Horchata Iced Latte with it, but I have TWO MORE horchata recipes coming next week. Hint: they use the rice/almond pulp that you’re left with after blending, so it’s a great way to save some money and prevent food waste. Stay tuned.
I’m so glad I tried my hand at horchata because I’m starting to get nostalgic about leaving Mexico (in two weeks, EEK!) and I know I’ll need all the Fiesta Fridays recipes I can get once I’m back in Philly. I don’t know why I have summer barbecues on the mind so much lately, but a big pitcher of this horchata with some Cottage Cheese Cornbread would definitely be on my menu!
To make the Horchata Iced Latte, just combine 1/2 cup cold coffee with 3/4 cup horchata and a little bit of your favorite sweetener. Talk about refreshing!
Have you ever tried horchata?
- 1 cup white rice (or rice milk)
- 3/4 cup raw almonds (or almond milk)
- 2 cups water
- 4 tablespoons agave syrup
- 1 tablespoons cinnamon
- 1/2 teaspoon vanilla
- 3 cups skim milk (or more rice or almond milk to keep vegan) + 2 cups water
- Soak rice and almonds in 2 cups of hot water overnight or for at least two hours.
- Add rice, almonds and their soaking water to a blender and blend on high for about 2 minutes, or until the mixture is as smooth as possible.
- Add the agave, cinnamon and vanilla, and blend again to combine.
- Pour the mixture into a strainer set over a pitcher. Strain out as much liquid as possible, using a spoon to push the liquid out of the rice/almond pulp in the strainer. Put the pulp in a container and set aside in the fridge (a recipe using this coming tomorrow!).
- Add milk and remaining 2 cups of water and mix to fully incorporate.
- Add ice to the pitcher if serving immediately or store in the fridge.
- Garnish glasses with extra cinnamon if desired.
- Store in the fridge for no more than three days.
Calculating the nutrition was a bit difficult since you discard the pulp, but I estimated using nutritional information for store-bought unsweetened almond and rice milks.
Adapted from The Kitchn (http://www.thekitchn.com/how-to-make-creamy-refreshing-mexican-horchata-cooking-lessons-from-the-kitchn-190935?crlt.pid=camp.KfnmCAlFSbex)