Horchata

By Kiera Wright-Ruiz

Updated May 23, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes, plus overnight soaking
Rating
4(829)
Comments
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Horchata is a Latin American beverage that’s made by soaking nuts and grains in water then seasoning the mixture with sugar and spices. The drink originated in Spain over 1,000 years ago, but many countries have their own regional variations. This is an adaptation of a Mexican version, also known as agua de horchata, that’s made with rice, sugar, cinnamon and almonds, which provide rich flavor and texture, but leave them out if you like. Serve horchata over ice alongside a plate of spicy food — or try this dirty horchata recipe for a caffeine kick.

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Ingredients

Yield:8 servings

  • 2 cups uncooked long-grain white rice

  • 1 cup whole raw, unsalted almonds (optional)

  • 1 cup granulated sugar

  • 1 tablespoon ground cinnamon, plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

68 grams carbs; 378 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 1 milligram sodium; 7 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.

  2. Step 2

    Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.

  3. Step 3

    Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.

  4. Step 4

    Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.

Tip

  • The horchata is best consumed the day it’s made, but it will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.

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Ratings

4 out of 5
829 user ratings
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Comments

Yasmin

An idea for the grounds: if you add two cups of milk and a cup of hot water to the rice/almond grounds and stir it on low heat until it boils, it becomes a pudding-y, oatmeal-like mixture called firnee. It's a Persian food that was a staple for my mom growing up ! You can top it with more cinnamon if you like

Gayle

I liked the addition of the almonds and double-strained the mixture. But, rather than discarding the solids, I fed it to my chickens, who also give rave reviews!

Teresa

Made with macadamias, only because I had a huge bag from Costco and they were already roasted and salted. I liked the flavor. I then tried chestnuts - blame Costco again. It was good - kinda. I like it best with the almonds - but only 1/2 cup AND I boil them to remove the skins. I only use 1/2 cup sugar. Vitamix is my blender and I use 2 layer cheesecloth. I do not toss the left over "sludge" in the cheese cloth. I add it to pancakes and muffins and waffles. (Freeze until needed)

Nelson Castellanos

1 cup sesame seeds, 3 or 4 cups water, sugar, panela or syrup to taste, 1 teaspoon vanilla or a little cinnamon (optional) Preparation: Toast: Place the sesame seeds in a pan over medium heat for about 4 minutes. Stir the seeds carefully so they don't burn, as over-toasting will make them bitter. Blend: Transfer the toasted seeds to a blender with the water and your chosen sweetener. Blend well until the mixture is white and thick. Strain: Pass the mixture through a fine-mesh sieve and serve

Nelson Castellanos

My mother a Venezuelan woman, made her Horchata with sesame seeds. She was born in the Andes and that how they still make it

Jamala

Has anyone tried this with short grain brown rice?

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