Mexican Horchata has 1001 faces in the U.S. (well, maybe 10) - sometimes made with nuts, sometimes with rice, sometimes with dairy, and with variations on spice and add-ins. No matter the type, you can count on this: Horchata is cold, gloriously cinnamony, and delicious.
As we celebrate Mexican heritage this Cinco de Mayo, we’ll raise a glass of homemade, creamy Mexican Horchata made in traditional South American style, with soaked rice and almonds.
(While you’re chilling your Horchata, check out our blog and drink one to the underdog!)
Gather the Goods
1 cup white rice
3/4 cup raw almonds
1 cinnamon stick
1 tsp vanilla
8 cups water
3/4 cup sugar
CoffeeSock DIY NutMilk kit
The Basic Recipe
Place rice, almonds, cinnamon stick, 1/4 cup of the sugar, and 4 cups of warm water in the NutMilk mason jar. Stir to dissolve sugar
Fill jar to the top (8 cups total) with remaining warm water
Let this mixture sit for 2 hours
Add the mixture to a blender with another 1/2 cup sugar (you may want to dissolve the sugar first in some warm water). Combine well and taste for sweetness, adding more sugar, spice, or vanilla to taste
Line the mason jar with your DIY NutMilk Filter and pour blended mixture into the filter. Let sit in the fridge overnight
Pull the sock and let it drain, squeezing to get all the liquid. You can compost any solids caught in the filter
Serve immediately over ice with dash of cinnamon
Variations on a Theme
Horchata needs nothing. It is seriously divine. Buuuuttttt.... you could always try these variations:
Add espresso or a shot of coldbrew. We have a local Austin taqueria that sells horchata with a shot of espresso and it's a yummy eye opener.
Experiment with lime and coconut milk to your taste. Basically a nonalcoholic pina colada. Speaking of which:
Add rum. Mmmmmmm.