Rating: 4.4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

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

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  • 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; carbohydrates 33.9g; fat 4.3g; cholesterol 13.3mg; sodium 84.6mg. Full Nutrition
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