Horchata

Ingredients

• 120 glong-grain white rice
• 150 gblanched almonds
• 1/2 teaspoonground cinnamon
• 2 stickscinnamon sticks
• 500 mlhot water, not boiling
• 750 mlcold water
• 75 gsugar
• 1blender
• as neededcheesecloth

Instructions

1. 1

   Grind the rice

   Blend the rice until it becomes a fine powder.

2. 2

   Combine ingredients

   Transfer the ground rice to a large jar and add the almonds, cinnamon sticks and ground cinnamon. Pour in 500 ml of hot water and stir.

3. 3

   Soak the mixture

   Close the jar and leave it to stand at room temperature for 8 hours.

4. 4

   Remove the sticks

   After 8 hours, take out the cinnamon sticks and pour the rice mixture into a blender.

5. 5

   Blend until smooth

   Blend for 3 to 4 minutes, or until the mixture is smooth.

6. 6

   Prepare the strainer

   Set a fine-mesh sieve over a deep bowl and line it with 2 damp layers of cheesecloth.

7. 7

   Strain the mixture

   Gradually pour in the blended mixture, stirring gently to help the liquid pass through the cloth and sieve.

8. 8

   Add cold water

   Pour 500 ml of cold water into the mixture and continue stirring gently.

9. 9

   Gather the cloth

   Once all the liquid has been added, take the corners of both layers of cheesecloth and twist them together.

10. 10

    Squeeze the liquid

    Squeeze firmly to extract all the remaining liquid.

11. 11

    Sweeten the horchata

    Add the remaining 250 ml of cold water and the sugar. Mix well with a hand blender.

12. 12

    Chill before serving

    Pour the horchata into a container, cover it tightly and refrigerate for at least 3 hours before serving.

13. 13

    Stir the drink

    Stir well before serving.

14. 14

    Serve over ice

    Serve with crushed ice.

15. 15

    Keep refrigerated

    Store in the refrigerator for up to 6 days.

What is horchata?

Horchata is a family of sweet, milky-looking drinks found in different parts of the Spanish-speaking world. This rice-and-almond version is popular in Mexico and is served cold.

Rice gives the drink its soft, mellow base, while almonds add richness and cinnamon brings warmth. Soaking before blending helps the ingredients release their flavour into the water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 8g protein, 41g carbs, 15g fat.

The rice and sugar provide most of the carbohydrates, while the almonds contribute much of the fat and some protein. Pair a glass with a protein-rich snack or meal, and serve it over ice if you want a lighter-tasting drink.

Why soak the rice and almonds?

Long soak: the rice, almonds and cinnamon sit in hot, but not boiling, water for 8 hours. This gives the grains and nuts time to soften before blending.

Plan ahead: the recipe also needs at least 3 hours of chilling, so make it well before you want to serve it.

Getting a smooth drink

Fine blend: blend the soaked mixture for the full 3 to 4 minutes, stopping when it looks smooth. A thorough blend helps extract flavour before straining.

Gentle strain: stir the mixture gradually through the damp cheesecloth and fine sieve rather than pouring it all in at once. Finish by squeezing the cloth firmly to recover the remaining liquid.

Balancing the flavour

Cinnamon: ground cinnamon flavours the liquid directly, while the sticks steep during the long soak. Remove the sticks before blending so they do not end up in the strained drink.

Sugar: the 75 g sweetens the batch after straining. Stir thoroughly so it dissolves evenly through the cold liquid.

Serving and texture

Chilled horchata is best served over crushed ice, which keeps each glass refreshing. Stir the container well first, as the drink can settle while it rests.

If it feels too rich or concentrated, serve it with extra ice; if you prefer a stronger flavour, use less ice in the glass.

Make-ahead timing

The listed 40 minutes does not include the 8-hour soak or the minimum 3-hour refrigeration. Allow for both resting periods when planning the recipe.

Keep the finished drink covered in the fridge and stir it well before pouring each glass.

What to serve with it

Serve horchata alongside a savoury meal or a lightly spiced dish; its sweet, cooling flavour makes a refreshing contrast. It also works well as a non-alcoholic drink for a warm-weather gathering.

Recipe notes & tips

• Use hot water that is not boiling for the soaking stage.
• Dampen the cheesecloth before lining the sieve so it sits in place.
• Pour the mixture through the cloth gradually to avoid overfilling the sieve.
• Squeeze the cheesecloth firmly after straining to extract the remaining liquid.
• Stir the horchata before every pour, as it may settle in the fridge.
• Chill the drink for at least 3 hours before serving.

Variations

• More cinnamon: add a little extra ground cinnamon for a stronger spice flavour.
• Less sweet: reduce the sugar to suit your taste.
• Vanilla note: stir in a little vanilla after straining.
• Creamier pour: use less ice in each glass so the drink stays less diluted.
• Nut-free option: omit the almonds, keeping in mind that the flavour and texture will change.

Common mistakes to avoid

• Using boiling water: it is hotter than the recipe calls for; use hot water that is not boiling.
• Skipping the soak: the rice and almonds need 8 hours to soften and infuse the water.
• Blending too briefly: blend for the full 3 to 4 minutes, until the mixture looks smooth.
• Pouring too quickly: add the mixture gradually so it can pass through the cheesecloth and sieve.
• Leaving out the squeeze: firmly wring the cloth to extract the remaining liquid.
• Serving without stirring: mix the drink well before pouring because it can settle.

How to store

Keep the horchata covered in the refrigerator for up to 6 days. Stir well before serving and pour over crushed ice.

Frequently asked questions