Mexican Horchata is a drink with origins that are believed to date all the way back to the 8th century. Some horchatas are made from the starches of rice and some from the starches of nuts. If you are here to learn how to make a horchata because you have never made them before, this is the perfect easy horchata recipe to start with.
Many countries have their own version of this drink which utilize their countries native ingredients. I am not sure who invented the drink but I have read that Spain did and then it evolved from there based on where the Spaniards traveled.
This recipe is for the Mexican horchata and it is made with rice and almonds. The milky color actually comes from the starches in the rice. I like to add a little milk into the recipe just to make it even creamier.
This step is optional and if you want a dairy free version of this then just omit this ingredient or substitute it with a dairy free milk. The best part about this drink if you can make it with items that you probably already in your pantry.
Ingredients that you will need for this Mexican Horchata are:
- vanilla extract
Horchata is great served as a refreshing beverage on a warm day or to accompany spicier food as it helps cool down your palate. It also is wonderful served with some rum or vodka as a cocktail.
There is no wrong way to enjoy this delicious drink! I have gone a step further and even made a delicious horchata panna cotta with this and it is amazing!
I hope you give this a try! If you double the recipe, you will have plenty for drinks and to make the horchata panna cotta!
- 1 cup of uncooked long grain rice
- 5 cups of water
- 1/2 cup of almonds
- 1 cinnamon stick
- 1 tbsp of vanilla extract
- 1/2 cup of sugar
- 1/2 cup of milk optional. You can leave out or sub with a milk substitute.
- In a blender, add all of your ingredients except the milk and vanilla.
- Blend on low speed until your rice, almonds and cinnamon are ground up into smaller pieces (about 1 minute).
- Now pour the contents from your blender into a large bowl making sure to scrape out any pieces left behind.
- Now add your vanilla and milk and mix well.
- Cover the mixture for at least 6 hours but preferably over night to let the flavors come out of the rice, almonds and cinnamon and permeate the liquid.
- After your horchata mixture has rested, place a sieve with cheese cloth over that over a large bowl.
- Pour your horchata mixture through this to take out the rice, almonds and pieces of cinnamon. Discard these.;Now the horchata is ready to drink.
- To serve:
- I like to have a nice frothy top on my horchata so I pour it into a mason jar, place a lid on it and shake it vigorously until a foamy top forms.
- Then you fill a glass with a lot of ice and pour your horchata over the ice.
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