Creamy Almond And Rice Horchata
A refreshing, velvety Mexican beverage made from soaked long-grain rice and blanched almonds, infused with warm cinnamon.
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Ingredients
- 1 cup Long-grain white rice
- 1/2 cup Blanched almonds
- 2 sticks Cinnamon sticks
- 3 cups Hot water
- 2 cups Cold filtered water
- 12 oz Evaporated milk
- 1/2 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon(optional)
- 2 cups Ice cubes
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then drain.
- 2
Place the rice, blanched almonds, and cinnamon sticks into a large bowl or pitcher.
- 3
Pour 3 cups of hot water over the mixture, cover, and let it soak at room temperature for at least 8 hours or overnight.
- 4
Transfer the soaked mixture (including the cinnamon sticks and soaking liquid) into a high-speed blender.
- 5
Blend on high for 2-3 minutes until the mixture is as smooth as possible.
- 6
Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pitcher to remove all grit.
- 7
Stir in the evaporated milk, cold filtered water, sugar, and vanilla extract until the sugar is completely dissolved.
- 8
Chill thoroughly and serve over ice, garnished with a dusting of ground cinnamon.
Nutrition per Serving
315
Calories
7g
Protein
52g
Carbs
10g
Fat
2g
Fiber
32g
Sugar
85mg
Sodium
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