We’ll Show You How to Make Horchata to Drink this DecemberDecember 21, 2014
After Vampire Weekend came out with their song of the same name, I can’t not have Horchata without hearing “here comes a feeling you thought you’d forgotten” playing in my head. This creamy, rice-based drink is a perfect alternative for the lactose intolerant, and it makes for the perfect December drink. Or maybe that’s just me, because Vampire Weekend sang so.
On a normal day, it is sold mostly in street carts in Mexico. A refreshing nutty drink that’s mildly sweet and fragrant, there are many variations that you can do to Horchata—add more cinnamon, coffee, chocolate, or be playful with the rice you use (basmati and jasmine work perfectly for this recipe). We thought it deserves more attention than it already has, that’s why we’re showing you how to prepare it today.
Total Time: Overnight
Yield: 4-6 servings, estimated
- 1 cup almonds, blanched
- 1/2 cup washed rice (jasmine or japanese)
- 2 cups warm water
- 1/4-1/2 cup sugar, to your liking
- 2 cups milk, optional can use water
- cinnamon, to your liking
- cloves, to your liking
- Soak almonds and rice in warm water overnight and purée in blender the following day.
- Strain through a cheese cloth. Mix in milk, sugar, and spices to your liking.
- Serve over ice.