Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
5 hr 40 min
Prep:
5 hr
Cook:
40 min
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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Horchata

Recipe courtesy of Aarón Sánchez

Horchata

Recipe courtesy of Bobby Flay

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Horchata

Recipe courtesy of Kelsey Nixon

Horchata

Recipe courtesy of Ingrid Hoffmann

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Horchata

Recipe courtesy of Gale Gand

Horchata

Browse Reviews By Keyword