Horchata Recipe
User Reviews
5
Horchata Recipe
Description
The Horchata Recipe starts with toasting a portion of blanched almonds to medium golden brown to enhance their nutty aroma. These are combined with raw almonds, uncooked white rice, cinnamon sticks, brown sugar, vanilla extract, kosher salt, and filtered water in a large bowl. The mixture is left to soak at room temperature for several hours or overnight in the refrigerator, allowing the flavors to meld thoroughly.
Once soaked, the mixture is blended in batches until smooth and cloudy. It is then passed through a mesh strainer to remove coarse solids, followed by finer straining through a nut bag or fine-mesh strainer to produce a silky texture free of grit. The final drink is sweet, lightly spiced with cinnamon, and has the creamy mouthfeel from the almonds and rice.
Horchata is best served chilled and can accompany many meals or be enjoyed as a refreshing beverage. It should be stirred well before serving, as some settling may occur. The recipe yields several servings and can be stored in the refrigerator for up to one week, maintaining its flavor and texture.
Ingredients
- 1 1/2 cups almonds divided, blanched, 6.5 ounces
- 2 1/2 cups white rice uncooked, 17.5 ounces
- 3 whole cinnamon stick
- 1 cup brown sugar
- 2 teaspoons vanilla extract (or 1/2 teaspoon vanilla paste)
- 1/4 teaspoon kosher salt
- 10 cups water filtered
Instructions
- In a medium skillet, set over medium-low heat, add 1/4 cup blanched almonds. Toast the almonds until medium golden brown, about 3-5 minutes, tossing them every so often.
- Transfer the toasted almonds and untoasted almonds to a large bowl. Pour in the white rice, cinnamon sticks, browns sugar, vanilla extract, salt and filtered water. Mix everything up until combined and cover the bowl. Let sit at room temperature for 5 hours. Or overnight in the fridge.
- Depending on the size of your blender, you may need to do this in batches. Transfer the horchata mix (including the cinnamon sticks) to your blender (adding what will fit, giving room at the top for blending). Blend for about 1 minute, until the horchata turns cloudy and white. Pour through a mesh strainer into a bowl to catch the majority of the nut pulp.
- Place a nut bag in the center of a bowl and pour the once-strained mixture into the nut bag. This will eliminate the majority of the grit from the horchata and make it silky smooth. Gently squeeze the nut bag so the horchata runs out.
- Continue this process until you work with the rest of horchata mixture. Serve over ice and top with a dusting of ground cinnamon
Notes
- To strain thoroughly, use a nut bag or fine-mesh strainer to remove grit for a smooth drink.
- If unavailable, layers of cheesecloth in a strainer can substitute for a nut bag.
- Store horchata in the refrigerator and stir well before each serving to recombine settled solids.
- The drink keeps well for up to one week refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 96mg | 4% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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