When it comes to delicious, unique, and refreshing summer drinks, it's hard to beat horchata. We're doing a Mexican-style horchata, which is done with rice and almonds. The result is something that sort of looks like milk, but is much lighter, and pairs perfectly with all your favorite summer foods.

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Recipe Summary

prep:
5 mins
additional:
4 hrs 5 mins
total:
4 hrs 10 mins
Servings:
8
Yield:
2 quarts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rice, almonds, cinnamon stick, and sugar in a blender. Pour in about 4 cups of the water. Pulse on and off to start. Then blend on high speed until ingredients have been chopped up into very small pieces, about 30 seconds. Add the remaining 3 cups cold, fresh water. Let mixture sit at room temperature about 4 hours. (Or you can refrigerate it overnight.) Stir occasionally.

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  • Strain through several layers of cheesecloth into a pitcher. Refrigerate until chilled, about 2 hours. Serve topped with a dusting of cinnamon.

Chef's Notes:

You can substitute 1 1/2 teaspoons ground cinnamon for the cinnamon stick.

Depending on your tastes, you can alter the amount of sugar, as well as the ratio between rice and almonds, but what you can't alter is the need to strain this before serving. Unless you like gritty drinks, you'll want to pass this through a very, very five sieve, multiple layers of cheesecloth, or both.

Once blended, let sit overnight before straining, if possible. This way the water has plenty of time to leach out the goodness from the rice and almonds. The four-hour method does work, but you don't get quite the same flavor. Along the same lines, many horchata "experts" actually prefer to not blend immediately, but rather let the mixture sit overnight to soften, before blending the next day. If you like how this comes out, feel free to experiment, and test for yourself.

Nutrition Facts

176 calories; protein 2.6g; carbohydrates 36.5g; fat 2.4g; sodium 7.5mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
01/01/2019
Made as written except for substituting vanilla almond milk for water. I offered this to a couple Mexican friends who politely declined since they didn't like it. I insisted they give it a try, and they ended up drinking the entire batch and asking for the recipe. First time trying this wonderfully refreshing and tasty drink. Going to grab a glass while I go back to cleaning my nut bag. Another superb addition to Chef John's great recipe collection! Read More
(7)
24 Ratings
  • 5 star values: 22
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/01/2019
Made as written except for substituting vanilla almond milk for water. I offered this to a couple Mexican friends who politely declined since they didn't like it. I insisted they give it a try, and they ended up drinking the entire batch and asking for the recipe. First time trying this wonderfully refreshing and tasty drink. Going to grab a glass while I go back to cleaning my nut bag. Another superb addition to Chef John's great recipe collection! Read More
(7)
Rating: 5 stars
06/27/2018
This was yum! Very easy to make also. I used Ceylon (Sri Lankan) cinnamon and OMG it was so very fragrant and delicious - made all the difference. I did add some powdered milk to make it more creamier. Needs to be sieved well or it sediments at the bottom. Read More
(6)
Rating: 5 stars
12/20/2017
I made this just because the video made me laugh so hard. (the part about the strainer ) It was delicious! Thank you Chef John! Read More
(3)
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Rating: 5 stars
04/26/2018
This is very easy and wonderful. Have made this both the quick way and the overnight version. Both are the same excellent drink. Been looking for the right Horchata and this is definitely it. Read More
(1)
Rating: 5 stars
05/22/2018
Making it again right now Read More
(1)
Rating: 5 stars
12/09/2020
I have never had a horchata before. It is an easy recipe and I was curious, so I decided to try it out. I completed the four-hour method initially, but then refrigerated the pitcher for several more hours to work the ingredients more. I used a metal sieve because I didn't have cheese cloth or the nut sack thing lol. It worked out well and it tasted amazing. I loved the light texture, and the flavors complimented each other really well. I made this in the cold December weather, but I could imagine how refreshing this would be on a hot July day. Thank you Chef John. Read More
(1)
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Rating: 5 stars
05/04/2018
Yummy! Thanks Chef John for the recipe and the great laugh I got from your video.:) Read More
(1)
Rating: 5 stars
02/01/2020
Even the bubbles taste good. Read More
Rating: 5 stars
01/03/2019
LOL @ the nut sack comment in the video:D Great recipe! Read More