Ingredients
Equipment
Method
- Soak Overnight: Combine rice, almonds, stick of canela, and a pinch of salt in a large heat proof container. Carefully stir in the 3 cups of boiling water. Let sit, uncovered, at room temperature, overnight.
- Blend: The next day combine rice mixture with agave syrup, 3 cups of cold water, and vanilla in a blender. If you have a smaller blender do this in 2 batches. Blend on high until very smooth.
- Strain and Chill: Strain mixture through a fine mesh strainer. Taste to see if it is sweet enough. Add more agave syrup if you'd like it sweeter. Chill until cold then serve over ice with a dash of ground cinnamon on top.
Nutrition
Notes
- Storage Instructions: Keep horchata covered in the refrigerator for up to 3 days. Stir each time before serving.
- Special tools. If you have a high-powered blender like a Vitamix, you can make this all in one batch. If you have a smaller blender, blend the mixture in two batches.
- Straining. If you want super smooth horchata, strain through cheesecloth or a nut milk bag.
- Plan ahead. You need to soak the rice, almonds, and cinnamon stick overnight, so plan accordingly.
- Rice. I like to use fragrant Jasmin rice for this recipe but any long grain rice like basmati will work.
- Almonds. I've made this recipe with whole raw almonds, sliced almonds, and slivered almonds. They all work. The only kind I don't recommend are roasted, salted or smoked almonds.
- Ceylon cinnamon. Look for softer, more fragrant Ceylon cinnamon sticks in the produce aisle of your local Latin market. They are usually sold in bulk at really reasonable prices.