Horchata is a delicious Mexican drink that will chill you all summer long! It may take some time for the rice and almonds to soak, but after that it’s just blend and serve… So easy! And when the hot weather fades, you can make it and remember those sunny days.
This chilled drink has its origins in Spain, but it was through Mexican culture that it became popular in the United States. There is a very similar drink in Venezuela called chicha, a thick tasty drink, made with cooked rice, milk, and cinnamon.
For horchata, the rice needs to soak overnight also. This is where the characteristic flavor comes from. To me, this step is what makes the difference between a homemade and an industrial flavor.
This is a recipe from Rick Bayless’ book “Mexico: One Plate at a Time.” I found it a few summers ago when I was looking for a great horchata recipe. Since I’m a huge Rick Bayless fan, I had to try it. Ever since then, this recipe has never let me down and now it’s time for me to share it with you Nativo Crafts readers!
Without further ado, here it is… The best Mexican Almond Horchata recipe!
- ⅔ cups of long grain rice or regular rice
- 1 cup of peeled almonds
- 2 sticks of cinnamon
- 1 liter of water
- Sugar to taste
Preparation of the horchata
1. Prepare a big container that can hold all the ingredients.
2. Heat 1 liter of water (or just pour it warm from the tap, as Rick says to do).
3. Place everything in the large container.
4. Let it cool and then place in the refrigerator for 24 hours.
5. Blend everything. To do this in the most effective way, first blend the solids with a little water, so you can get a finer smoother mix and then add all the rest of the water.
6. Add sugar or a natural sweetener like stevia, honey, maple or agave syrup.
7. Serve it nice and cold. Sprinkle cinnamon on top.
That’s it! Try it out and thank me (and Rick Bayless) later.