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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Horchata

Recipe courtesy of Ingrid Hoffmann

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Horchata

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Horchata

Horchata

Recipe courtesy of Gale Gand

Horchata

Recipe courtesy of Kelsey Nixon

Horchata

Recipe courtesy of Aarón Sánchez

Horchata

Recipe courtesy of Bobby Flay

Peach Horchata

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.