Horchata – Mexican-Style Almond and Rice Drink
In this Mexican-style horchata recipe, almonds and rice are ground together with water, sugar and cinnamon, then strained to create a light but rich drink that comes close to the original Spanish flavor: not too sweet, creamy and dairy-free.
Prep time: Less than 5 min.
Total time: 25 min., plus soaking time
12 cups water, divided
2 cups CANILLA® Extra-Long Grain Rice
1¼ cups blanched almonds (about 6 oz.)
1 cinnamon stick (about 2” long)
1 cup sugar
|1.||In large container, mix 6 cups warm water with rice, almonds and cinnamon stick. Cover and soak at least 12 hours, or up to 24 hours.|
|2.||Blend rice-water mixture with sugar in batches until rice is thoroughly ground (liquid will feel only slightly gritty between fingers), about 3 minutes per batch.|
|3.||Strain rice mixture into large pitcher through very fine mesh strainer lined with 2 layers of damp cheesecloth, pouring slowly and pressing on solids with spatula to extract as much liquid as possible. Discard any leftover rice-almond pulp. Stir 6 cups cold water into pitcher.|
|4.||To serve, thoroughly stir horchata. Pour into glass with ice.|