Cacao Horchata

Ingredients

• 907 g (2 pounds)sugar
• 1.9 litres (8 cups)warm water
• 907 g (2 pounds)white basmati rice
• 170 g (6 ounces; about ¾ cup)slivered almonds
• 1 stickcanela or true cinnamon
• 1 cupcacao nibs

Instructions

1. 1

   Soak the mixture

   Put the sugar and warm water in a large container and stir for 1 minute. Add the rice, slivered almonds and cinnamon stick. Leave to soak for at least 4 hours and up to 24 hours.

2. 2

   Blend and strain

   Stir the soaked mixture well. Working in batches, blend until completely smooth, then strain it into a large bowl.

3. 3

   Chill and serve

   Pour the strained drink into pitchers and stir in the cacao nibs. Refrigerate until ready to serve, then pour into glasses with ice cubes.

What is cacao horchata?

Horchata is a family of sweet drinks with roots in Spain and variations across Latin America. Mexican horchata is commonly made by soaking rice, then blending and straining it into a milky-tasting drink.

This version pairs rice with almonds and cinnamon, then adds cacao nibs for a contrast of sweet, smooth drink and bitter crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 5g protein, 66g carbs, 7g fat.

Sugar and rice provide most of the estimated carbohydrates, while almonds and cacao nibs contribute much of the fat and some protein. Since the rice mixture is strained, the amount of nutrients that remains in the drink can vary; pair a glass with a savoury, protein-rich food for a more balanced snack.

The soaking stage

Rice and almonds: the long soak softens both, making them easier to blend into the drink. The recipe allows at least 4 hours and up to 24 hours.

Cinnamon: a whole stick flavours the soaking mixture gently. Keep it with the rice and almonds during the soak.

Blend in batches

Batch size: blend only as much as your blender can handle comfortably, and work through the mixture in portions. Stir the container well first so the rice and almonds are evenly distributed.

Smoothness: blend each batch until no obvious pieces remain, then strain into a large bowl. Straining gives the drink its smoother texture.

The cacao nib finish

Timing: add the nibs after straining, when the horchata has been poured into pitchers. This keeps their crunchy texture distinct from the smooth base.

Balance: cacao nibs bring a bitter note that cuts through the drink’s sweetness. Stir them in so they are distributed throughout the pitchers.

Chill before serving

Refrigeration: chill the pitchers until you are ready to serve. The recipe does not specify a chilling time, so allow enough time for the drink to become cold.

Ice: serve in glasses with ice cubes as directed. Give the pitcher a stir before pouring if the drink has settled.

What to serve with it

Pairing: serve this sweet drink alongside savoury Mexican dishes or snacks, where its creamy texture and cinnamon flavour make a refreshing contrast.

For a simple spread, offer it with something lightly salted rather than another very sweet treat.

Recipe notes & tips

• Use a large container with enough room for the rice and water to soak.
• Stir the mixture thoroughly before blending so the solids are not left at the bottom.
• Blend in manageable batches to avoid overfilling the blender.
• Strain the blended mixture into a large bowl before transferring it to pitchers.
• Stir the pitchers before serving if the drink has settled.
• Add ice to each glass just before serving.

Variations

• Sweeter finish: add more sugar only after tasting the chilled horchata.
• Cinnamon emphasis: use a true cinnamon stick for a distinct cinnamon aroma.
• Extra crunch: scatter a few additional cacao nibs into each glass at serving time.
• Less sweet: reduce the sugar to suit your taste.
• Almond flavour: retain the slivered almonds as listed for a nutty note in the blended base.

Common mistakes to avoid

• Short soak: the rice and almonds may be harder to blend smoothly; allow at least 4 hours.
• Skipping the stir: solids can settle before blending; stir the mixture well first.
• Overfilling the blender: batches may not blend evenly; work in manageable portions.
• Stopping too soon: larger pieces may remain; blend until completely smooth before straining.
• Adding nibs before straining: they can be caught with the solids; stir them into the pitchers after straining.

How to store

Keep the horchata covered in pitchers in the refrigerator until serving. Stir before pouring if it settles; the recipe does not give a specific storage life, so use it promptly.

Frequently asked questions