Sweet, creamy, and refreshing! I’ve tried making homemade horchata with just rice, but I think this combination of almonds and rice is way richer and smoother. I love it poured over lots of ice with a cinnamon stick for stirring.
Active time: 15 minutes
Wait time: Overnight
1/3 cup uncooked, long-grain white rice
1 cup almonds
1 cinnamon stick
5 cups water, divided (3 cups hot, 2 cups cold)
1/2 cup sugar
1/4 cup water
To make syrup:
Bring sugar and water to a boil in a small saucepan, and boil until sugar is dissolved.
To make Horchata:
1. Bring a small saucepan of water to a boil. Blanch the almonds by tossing them into the boiling water for about a minute, then drain in a fine mesh strainer and rinse with cold water. Squeeze the cooled almonds to pop off the skins.
* Alternatively, you can just use already blanched almonds.
2. Toast the almonds in a dry skillet over medium heat until lightly brown, moving constantly to prevent burning, about 3 minutes.
3. Finely grind the rice in a blender or spice grinder.
4. Add the ground rice to a large jar or bowl with the almonds and cinnamon stick. Stir in the 3 cups of hot water, allow to cool to room temperature and then cover and let stand overnight at room temperature.
5. Transfer the mixture to a blender, add 2 cups of cold water and blend until very smooth.
6. Strain the mixture through a fine mesh strainer and/or cheesecloth.
7. Add prepared syrup to taste (I used all of it).
8. Serve over ice, with a cinnamon stick if desired.
Recipe adapted from Nosh On.itby