Horchata Recipe
Horchata Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + standing Process: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + standing Process: 10 min.

Ingredients

  • 3/4 cup uncooked long grain rice
  • 2 cups blanched almonds
  • 1 cinnamon stick (3 inches)
  • 1-1/2 teaspoons grated lime peel
  • 4 cups hot water
  • 1 cup sugar
  • 1 cup cold water
  • Ground cinnamon, optional
  • Lime wedges, optional

Directions

Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime peel and hot water. Let stand, covered, at room temperature 8 hours.
Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved.
Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer.
Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime wedges. Yield: 6 servings.
Originally published as Horchata in Taste of Home Recipes Across America 2013, p351

  • 3/4 cup uncooked long grain rice
  • 2 cups blanched almonds
  • 1 cinnamon stick (3 inches)
  • 1-1/2 teaspoons grated lime peel
  • 4 cups hot water
  • 1 cup sugar
  • 1 cup cold water
  • Ground cinnamon, optional
  • Lime wedges, optional
  1. Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime peel and hot water. Let stand, covered, at room temperature 8 hours.
  2. Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved.
  3. Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer.
  4. Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime wedges. Yield: 6 servings.
Originally published as Horchata in Taste of Home Recipes Across America 2013, p351

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angela32 User ID: 3084463 265186
Reviewed Apr. 26, 2017

"Delicious! The lime was an addition I'd never tried before, I loved it though!"

MY REVIEW
ClydeWoman User ID: 7322761 252549
Reviewed Aug. 12, 2016

"I love how authentic this recipe is. A lot of the horchata recipes call for milk but this one has it right."

MY REVIEW
amysmess User ID: 7202245 140977
Reviewed Apr. 25, 2014

"I love Horchata! I used it over my cereal, but I left out the lime."

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