This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It's like heaven in a glass - so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K

Gallery

Recipe Summary

prep:
5 mins
additional:
4 hrs
total:
4 hrs 5 mins
Servings:
10
Yield:
10 cups
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.

    Advertisement
  • Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.

Cook's Notes:

For those with nut allergies, eliminate the almond milk and almond extract; double the rice milk and vanilla extract.

This stores well in the refrigerator and gets even better as it sits.

Nutrition Facts

189 calories; protein 4.4g 9% DV; carbohydrates 33.9g 11% DV; fat 4.3g 7% DV; cholesterol 13.3mg 4% DV; sodium 84.6mg 3% DV. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2018
After making traditional horchata and not loving the time consuming technique but loving the result I tried this recipe. I couldn't tell any difference between this and the ground rice and almonds version! The only thing I did differently was two cinnamon sticks instead of five and I omitted the almond extract. It was absolutely perfect! I'll definitely stick to this goodbye blender! Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/19/2018
After making traditional horchata and not loving the time consuming technique but loving the result I tried this recipe. I couldn't tell any difference between this and the ground rice and almonds version! The only thing I did differently was two cinnamon sticks instead of five and I omitted the almond extract. It was absolutely perfect! I'll definitely stick to this goodbye blender! Read More
(1)
Rating: 5 stars
05/25/2020
This is the first time I made this. I did find the ground cinnamon to be a little too much for my liking but it is very refreshing and sweet on a hot day. Very easy to make. I didn’t have any almond extract on hand and I only had 3 cinnamon sticks left but it still tasted great. I will make this again with maybe half of ground cinnamon. Maybe I will try it with almond extract next time. Read More
Rating: 5 stars
01/20/2020
I made this for a big Mexican Fiesta. I was a hit! Everyone loved it and asked for the recipe. It was simple and so good. I did not add the Almond extract but I followed the rest of the recipe. I also quadrupled the recipe. I made it 24 hours ahead of time. Read More
Advertisement
Rating: 2 stars
08/01/2020
I grew up drinking Horchata and this to me is nothing like it should be. It has a somewhat artificial taste to it. I'm not sure what caused that since I like all of the ingredients in this recipe. To me the combination of them together in this recipe just does not work. Read More
Advertisement