Ingredients (7)
- 1 1/4 cups long-grain white rice
- 2 (1/2-inch) cinnamon sticks
- 1 cup blanched, sliced almonds, toasted and cooled
- 4 cups water
- 1/2 cup granulated sugar
- 1 (2-inch-long) lime zest strip, removed with a vegetable peeler
- 1 tablespoon freshly squeezed lime juice
- Calories528
- Fat18.22g
- Saturated fat1.46g
- Trans fat0.01g
- Carbs82.5g
- Fiber5.23g
- Sugar26.62g
- Protein11.66g
- Cholesterol
- Sodium10.93mg
- Nutritional Analysis per serving (4 servings) Powered by
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A common drink found alongside aguas frescas in Mexican taquerias, horchata is a milky-looking, yet dairy-free, libation. Made with ground-up rice, toasted almonds, a bit of cinnamon, and some lime, it’s a perfect summertime refreshment and is even tastier when spiked.
Game plan: Start this recipe a day ahead, as the ground ingredients need to soak overnight.
Instructions
- 1Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a 2-quart container with a tightfitting lid. Next, pulverize the almonds in the spice grinder until finely ground but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let sit at room temperature for 12 hours.
- 2Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth. Pour the mixture through a fine-mesh strainer placed over a bowl. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids.
- 3Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator. Serve over ice.
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