If you've never had horchata before, or if you've never even heard of it...you're missing out. Horchata is basically a homemade rice milk drink that is spiced with cinnamon, and sometimes vanilla, and served over ice. While horchata originated in Latin America, there are many versions that vary from country to country. If you're like me, and you love absolutely anything that is made with cinnamon, then you're in luck. This drink is so refreshing, and tastes creamy, but is not made with milk. It reminds me of a more mellow version of an iced chai.
There are many different techniques for making Horchata, some are very authentic, and some...not so much. I've tried several. The "quick and easy" horchata recipes that include sweetened condensed milk and regular milk are way too sweet, thick, and dense, in my opinion. They would make for great coffee creamer, but not as a beverage if you ask me. It probably goes without saying, but authentic is the way to go. This recipe is my own version that achieved nearly the same flavor and texture as the authentic version, with much less effort and time commitment, and no blender needed. I loved the authentic version, but it was a bit more time-consuming than I would like for a recipe that I hope to make quite often this summer.
I found that using almond flour and rice flour saved me the steps of having to grind the ingredients into a fine powder myself. Other than that, the steps are basically the same as the authentic recipes. If you are able to find Canela, which is a Mexican cinnamon stick, in your grocery store- use it. Canela has a little bit different taste to it than regular cinnamon sticks, and you'll achieve a more authentic flavor. If you can't find it, don't worry, regular cinnamon sticks are fine. I was surprised to find Canela in my regular grocery store's produce department near the other Latin ingredients, plus it was available in bulk, so buying 4 sticks only cost me about 50 cents! You'll notice if you look carefully in my photos that the Mexican cinnamon sticks are a bit more woody/bark-like in appearance than regular cinnamon sticks.
Horchata
- Total Time: 3 hours 30 minutes
- Yield: Serves 4
Ingredients
- 1 cup almond flour (I use Bob's Red Mill)
- ⅓ cup rice flour (also Bob's Red Mill)
- 3 cups hot water
- 2 cinnamon sticks (preferably Mexican cinnamon sticks, called "Canela")
- 1 teaspoon pure vanilla extract
- 2 cups cold water (or milk, to make it creamier)
For the Simple Syrup:
- 1 cup water
- 1 cup sugar
Instructions
- Whisk together the almond flour and rice flour in a large bowl. Add hot water, cinnamon sticks, and vanilla and stir until combined.
- Let sit at room temperature for at least 3 hours, or overnight.
- Meanwhile, prepare the simple syrup: Combine the sugar and water in a medium saucepan. Bring to a boil, stirring constantly until sugar has dissolved completely. Allow to cool.
- Remove cinnamon sticks and add cold water (or milk). Whisk until mixed thoroughly.
- Pour through a fine mesh sieve lined with cheesecloth into a pitcher. (To make your horchata extra smooth, pour through the sieve a second time.) You may need to use a spoon to help the mixture through the sieve, since there will be quite a bit of pulp.
- Refrigerate until chilled, and serve over ice. Sweeten to taste with simple syrup.
Notes
Note: Mexican cinnamon sticks, called Canela, can be found in bulk in the produce department of some well-stocked grocery stores. Regular cinnamon sticks can be used if you cannot find canela.
Frances
Horchata is delicious... I'm definitely going to have to try your recipe!
Tara
I'm going to use your recipe. I don't have a blender and have been craving this! Thank you!