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Mexican Horchata: Rice and Almond Drink

February 28, 2018 By Patrick 12 Comments

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Head back in time to a world without soda and it’ll be much easier to find a refreshing glass of Horchata.

Or you can skip the time machine and make your own batch at home.

Horchata is one of Mexico’s most common agua frescas and this easy-to-make recipe is perfect if you’re new to this rice-flavored drink.

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

Horchata Recipe

In addition to the above glass of Horchata that you can use to tasteboggle your friends and family, it’s also worth keeping in mind that you can use Horchata flavoring to create all sorts of other goodies in the kitchen (more on that below).

Here are the key ingredients:

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

So in the above pic you’ve got:

1 cup white, long grain rice
3/4 cup raw almonds
1 cinnamon stick

Use raw almonds if you’ve got ’em but I’ve used roasted almonds before and still gotten a good result.  You can also substitute a half teaspoon of ground cinnamon for the cinnamon stick.

Purists will blanch the almonds to remove the skins but I’m in the habit of skipping that step.

Add the rice to a blender or food processor and grind it down as much as you can.

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

Add the almonds, cinnamon stick, 1/4 cup sugar, and 4 cups warm water.  Combine well.

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

We’re only adding 1/4 cup sugar at this point to give you some sweetness options later on; most likely you’re going to want to sweeten it up a bit more down the road.

And now the hard part…

You have to let this soak overnight in the fridge.  This will give the flavors time to infuse into the water (and into your night-time dreams).   Yes, you could soak it for only a few hours and still come up with a decent version, but it’s more common to soak it overnight.

When tomorrow rolls around pull it out of the fridge and give it another blend; some of the solid bits will have softened and will break up further in this final blend.

At this point you’ve got the flavor foundation in place.  This is a partially sweetened, concentrated Horchata base that gives you a few options.

For groups, add another 4 cups of cold water to the blender along with another 1/2 cup of sugar.  Blend until it’s as smooth as you can get it.

The final step is to strain it and discard any grainy bits.   Straining through a fine mesh sieve should do the job; you can also line the strainer with a few layers of cheesecloth if you have some on hand.

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

Once strained, serve over ice and feel free to give a final dash of cinnamon.

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

Hello Horchata!

You should have 8 cups worth of silky smooth Horchata and so far you’ve added 3/4 cup sugar to the whole batch.  Feel free to accommodate any sweet tooths in the house with a bit more sugar (or agave, honey, etc.)

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

While this version is perfect for groups and working in tandem with spicy meals, I want to mention the other option that I frequently use.

Sometimes I keep the more concentrated version on hand instead of adding the additional water to it, i.e. the version that rested overnight in the fridge that only has 4 cups of water.  This rice-nut-cinnamon flavor bomb can be used to create some incredible milkshakes and smoothies.   (Note:  this version gets strained as well to remove the grainy bits.)

My favorite lately is to add a few servings of this to a blender along with coconut milk and ice (and sometimes vanilla protein powder).  Give it a whirl and you’ve a got a meal on your hands.

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

Coconut seems to get along really well with the rice-nut-cinnamon crew, these Coconut Horchata Paletas are further proof of that:

Make a homemade batch of Horchata and you can keep a few of these popsicles in the freezer. We added coconut milk to this batch and they are delicious! mexicanplease.com

And if it’s that time of day feel free to confirm the following:  rum gets along really well with Horchata too!

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

However you decide to serve it, I think it’s worth adding Horchata to your flavor arsenal.

Okay, in the recipe box below I’ll list out instructions for the traditional, 8 cup version that works well for groups.  But keep in mind that you always have the option of keeping the concentrated 4 cup version on hand to turn your kitchen into a Horchata research lab.

Let me know if you have any questions.  Buen Provecho!

Scroll down for the recipe box.  For up-to-date recipes follow us on Facebook, Pinterest, or Instagram. 

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! mexicanplease.com

Mexican Horchata: Rice and Almond Drink

Horchata is one of Mexico's most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I've been adding coconut milk to it -- yum! 
5 from 3 votes
Print Pin Rate
Prep Time: 6 hours
Total Time: 6 hours
Servings: 6
Calories: 251kcal
Author: Mexican Please

Ingredients

  • 1 cup dry, uncooked white rice
  • 3/4 cup raw almonds
  • 1 cinnamon stick (or 1/2 teaspoon ground)
  • 8 cups water
  • 3/4 cup sugar

Instructions

  • Add 1 cup white rice to a blender or food processor and grind it as fine as you can.  
  • Add 3/4 cup raw almonds, 1 cinnamon stick, 1/4 cup sugar and only 4 cups of warm water.  Blend together. 
  • Let this mixture sit overnight in the fridge.
  • The next day, give it another blend and then add 4 cups of cold water and another 1/2 cup sugar.  Combine well and taste for sweetness, adding more sugar if needed.
  • Strain the mixture and discard the leftover solids.  Using a fine mesh sieve works but you can also add a few layers of cheesecloth to it if you want. 
  • Serve immediately over ice and optionally add a final dash of cinnamon.

Notes

Sometimes I keep the concentrated version on hand (with only 4 cups of water) and use it to make smoothies.  My latest smoothie:  add a few servings of Horchata to a blender along with coconut milk (approx. 1/3 cup), ice, and vanilla protein powder.  You could also use the concentrated version to make milkshakes.
 
I typically use raw almonds but I've used roasted, salted almonds before and still got a good result. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Like Horchata?  Then you’ll love these heartwarming Champurrados.

Here's an easy recipe for a delicious Champurrado -- a warm, hearty Mexican chocolate drink that is becoming more and more popular in the States. Yum! mexicanplease.com

 

And here’s how to make a batch of Agua de Jamaica.

Agua de Jamaica iis one of Mexico's most popular agua frescas. This version uses less sugar but feel free to sweeten it up if you want to. So good! mexicanplease.com

 

Or maybe you want to try our most recent recipe:  Rajas!

Finally a Rajas recipe! Roasted poblano strips swimming in a creamy sauce makes the perfect side dish. I add potatoes and some stock to turn it into a meal -- so good! mexicanplease.com

 

 

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Filed Under: Drinks, Mexican Cooking 101, Most Recent, Vegetarian

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Reader Interactions

Comments

  1. Gillie

    August 16, 2020 at 12:56 pm

    I have a nut allergy, could I skip the almonds and just add more rice?

    Reply
    • Patrick

      August 17, 2020 at 9:31 pm

      Hey Gillie! Yeah you can skip the almonds and still get a good result. Cheers.

      Reply
  2. Lynne

    September 5, 2019 at 11:40 am

    Maybe a dumb question: Is the rice cooked prior to blending it, or are we using dry rice and blending until fine?

    Reply
    • Patrick

      September 5, 2019 at 6:15 pm

      Hey Lynne! Yeah we’re using dry, uncooked rice in this recipe. Cheers.

      Reply
  3. Aurélia

    April 26, 2019 at 7:13 am

    Hey there,
    Thank you for this recipe! I was in Mexico for the first time ever last week and totally fell in love with the horchata I drank in Pátzcuaro (they left in tiny chunks of cinnamon stick, it was amazing), I can’t wait to make some myself.
    I have some rice flour lying around that I haven’t quite found a use for, do you think it would be suitable to add to this recipe?
    Looking forward to trying out some of your other recipes too <3

    Reply
    • Patrick

      April 26, 2019 at 8:00 pm

      Hi Aurelia! Hmmmm I’m not sold on using rice flour in Horchata — I think if it’s your first time making it I would stick with plain ol’ rice and then adjust from there. Cheers.

      Reply
  4. Dee

    March 5, 2019 at 12:13 pm

    The recipe sounds great. Can’t wait to try it. But…where did you get the glasses?

    Reply
    • Patrick

      March 5, 2019 at 5:43 pm

      Thanks Dee! Ha I think I got those at a thrift shop a couple years ago.

      Reply
  5. Jeff the Chef

    June 23, 2018 at 2:14 am

    Wow, this sounds so interesting! And I’ve got all the ingredients sitting in my cupboard!

    Reply
    • Patrick

      June 23, 2018 at 1:11 pm

      Time to make a batch!

      Reply
  6. Irma

    March 3, 2018 at 7:22 am

    5 stars
    Thanks for this recipe. I love horchata! Do you think it would freeze well to eat as frozen treat and if so, would I need to add or change something in the recipe.

    Reply
    • Patrick

      March 5, 2018 at 7:49 pm

      Hi Irma thanks for your note! Hmmmm although I never freeze Horchata I would think that it would freeze quite well. I wouldn’t change anything in the recipe before freezing I think I would just go for it.

      Reply

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