Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
5 hr 40 min
Active:
5 hr
Yield:
about 7 quarts
Level:
Easy

Ingredients

Directions

Rinse the rice. Cover with water and soak for 12 hours. Drain.

Wash the almonds, cover with water, and soak for 6 to 8 hours. Shell the almonds and slip the skins off them. Discard the shells and skins.

Puree the rice in a blender. Set aside.

Puree the almonds, to a fine paste, in a blender.

Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large glass jar or clear pitcher. Refrigerate until chilled.

Serve the horchata in tall glasses over ice cubes.

IDEAS YOU'LL LOVE

Horchata

Recipe courtesy of Kelsey Nixon

Horchata

Recipe courtesy of Gale Gand

Horchata

Recipe courtesy of Bobby Flay

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Horchata

Recipe courtesy of Aarón Sánchez

Horchata

Recipe courtesy of Ingrid Hoffmann

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Peach Horchata

Recipe courtesy of Sunny Anderson

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking