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Horchata

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  • Total Time: 3 hours 30 minutes
  • Yield: Serves 4

Ingredients

Units Scale
  • 1 cup almond flour (I use Bob's Red Mill)
  • 1/3 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

  1. Whisk together the almond flour and rice flour in a large bowl. Add hot water, cinnamon sticks, and vanilla and stir until combined.
  2. Let sit at room temperature for at least 3 hours, or overnight.
  3. 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.
  4. Remove cinnamon sticks and add cold water (or milk). Whisk until mixed thoroughly.
  5. 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.
  6. 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.

Find it online: https://kitchenjoyblog.com/horchata/