Horchata

Horchata

The word horchata derives from a Valencian term meaning “made from barley,” although today this drink is not made from barley, but from a variety of other seeds or grains, such as almond or sesame seeds. In Mexico and Guatemala, it is made from rice. There are ready-to-drink preparations sold at supermarkets, but it is not difficult to make this refreshing drink at home. Recipe Servings: Serves 6 to 8

Prep Time

15 minutes
+ 3 hours resting

Cook Time

Total Time

3 hours 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 cups (380 g) uncooked long-grain rice
8 cups (1.9 l) water
1/2 tsp (2.5 ml) ground cinnamon
2 cups (475 ml) semi-skimmed cow's milk
1 cup (200 g) sugar

Directions

Put the rice in a colander and wash it under running water, moving it smoothly with your hand, until the water comes out translucent.
Put the rice in a medium bowl and cover it with half the water. Let it soak for at least 3 hours, or overnight. Reserve the water.
In a blender, put the rice with the soaking water, cinnamon, milk, and sugar. Blend until the rice has been ground and the sugar has dissolved completely.
Pour the horchata into a pitcher and add the remaining 4 cups (950 ml) water. Refrigerate or serve immediately with ice. Stir before serving.

Notes

Some variations include horchata de café (add 3 tsp/15 ml instant coffee), horchata de coco (substitute 2 cups/475 ml coconut milk for regular milk), horchata de fresa (add 1 1/2 cup/250 g chopped strawberries). In Spain, horchata is made of tiger nuts, and in Ecuador, it is a clear red infusion made of 18 herbs. In Puerto Rico, it is called horchata de ajonjolí and is made of ground sesame seeds.