Horchata

Name: Horchata
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 8 cups
Cuisine: mexican
Ingredients: 1 cup milk; 1/2 cup blanched almonds; 1/2 cup white rice; 2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving; 3/4 cup sugar; Ice, for serving

Recipe courtesy of Kelsey Nixon

Show: Kelsey's Essentials

Episode: Mexican

Horchata

0 Reviews

Level: Easy
Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

256

Total Fat

8

Saturated Fat

1

Carbohydrates

44

Dietary Fiber

2

Sugar

28

Protein

5

Cholesterol

4

Sodium

22

Total: 2 hr 10 min
Prep: 10 min
Inactive: 1 hr 30 min
Cook: 30 min

Level: Easy
Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

256

Total Fat

8

Saturated Fat

1

Carbohydrates

44

Dietary Fiber

2

Sugar

28

Protein

5

Cholesterol

4

Sodium

22

Total: 2 hr 10 min
Prep: 10 min
Inactive: 1 hr 30 min
Cook: 30 min

Ingredients

1 cup milk

1/2 cup blanched almonds

1/2 cup white rice

2 cinnamon sticks, plus ground cinnamon or grated cinnamon stick for serving

3/4 cup sugar

Ice, for serving

Directions

Watch how to make this recipe.

Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely.
Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon.