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)
Erin @ The Almond Eater says
Oh my gosh I LOVE horchata. I can’t seem to find a good one in Pittsburgh (or at least anywhere near me) but every time I go to DC I make sure to always get one. This is awesomeeeee–will be giving this a try for sure. Have a great weekend!
Katie @ 24 Carrot Life says
It’s truly the best of all the aguas frescas if you ask me. I didn’t know you were a PA girl! Do you ever make it over to Philadelphia? (I almost said The Iladelph but I held myself back…embarrassing)
thenutritiouskitchen says
Oh my goodness! I used to always order horchata at homestyle Mexican restaurants when I was a kid! This really sparked a craving, pinning and making for taco night 🙂
Katie @ 24 Carrot Life says
This would be perfect to wash down some tacos! I like the way you think.
Josephine Smith says
For the almonds do you used the ones without the skins or do you leave the skins on??? when you soak them??? thanks
Katie @ 24 Carrot Life says
I used raw almonds with the skin on, since you will be straining the liquid out anyways. Thanks for the great question, Josephine!