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Horchata Recipe

Horchata

Ingrid Hoffmann

Recipe courtesy Ingrid Hoffmann, 2008

Show: Simply Delicioso with Ingrid HoffmannEpisode: Charro Life

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on September 18, 2011

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    This turned out pretty well, but it definitely needed to soak overnight (nearly 12 hours to get a good milky consistency. I made a double batch, and even that is almost finished (in 6 hours. My only complaint is that the cinnamon is a little heavy. I don't usually just blindly pour in the allotted amount of a spice like cinnamon, but I wasn't really thinking, and I just tossed it in. Next time I'll use 1/2 as much. Oh, and I also added an extra 1/2c of milk to the double batch (so it'd be 1/4c for one batch. Also, next time, I think I'll reserve 1/4 of the amount of water so I can use that on the stove to dissolve the sugar in. Over all, though, we are REALLY enjoying this horchata, and it is ALMOST exactly like that that we get from my favourite restaurant (except better, coz their's is a little heavy on the almond!. Thanks for the recipe!

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  • on August 15, 2011

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    Just discovered horchata at a small taqueria while on vacation. Fell in love with it and as soon as I got home, looked for a recipe that duplicated that wonderful flavor. Ingrid's was perfect! I substituted store bought Rice Dream and it was great. Totally refreshing, no straining needed.

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  • on January 15, 2011

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    not nearly strong enough. needed more of a distinctive flavor. wouldnt make this recipe again

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  • on January 15, 2011

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    I let mine sit in the fridge overnight, strained it twice and I added a little bit more sugar. Very easy to make and YUUUUMMMMYYY!

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  • on January 09, 2011

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    I had seen Ingrid make this on her show, and thought it looked easy and delicious, but I wasn't brave enough to make it at home, in case I didn't like it. However, my favorite Mexican restaurant began offering it on their menu, and now I enjoy it on a regular basis. It's fantastic! I decided to try Ingrid's recipe at home, so I could enjoy it at other times. Very easy recipe to follow. I allowed my rice to sit in the refrigerator overnight, stirring it twice. I also strained it twice, which I think improved the smoothness. Easy and delicious! Many horchata recipes I see use a substantial amount of almonds along with the rice, which to me, on a budget, seems wasteful. I like that this recipe makes use of almond extract instead, which is much more affordable. A little time, or planning I should say, goes into making it as it needs to 'steep' several hours, but it is worth it! Mmmmm!

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  • on January 06, 2011

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    this taste great. I havn't had Horchata in years.

    But I got 1 question.

    Say if I make rice, Can I use the strained water to make Horchata?

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  • on October 30, 2010

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    The horchata is very good and easy to make. But, don't discard the rice. Save it in the refrigerator and cook it for breakfast as you would a risotto. Start with 1 cup of water in it and stir constantly. Then, once the liquid is absorbed, keep adding milk a little at a time letting it absorb until you have a creamy cereal. Add 1 tsp of cinnamon, 3 tbs sugar and 1 tsp vanilla. Serve with a little cream or milk on the top. I just finished my bowl this morning.

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  • on August 24, 2010

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    The liquid isnt blue! It is the cups! I just felt I should say something(: beautiful cups LOL.

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  • on June 19, 2010

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    I recently had horchata from our local Mexican restaurant, and absolutely loved it. I figured I could try and make my own in between going there, but I was very disappointed. I did use 2% milk instead, otherwise I did everything as written. It tasted like seasoned water compared to the real thing, it was not milky or creamy at all.

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  • on September 26, 2009

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    This is my second attempt at horchata. And this recipe is great! The first recipe I followed said to cook the rice, and it came out wierd, But Ingrids recipe uses uncooked rice, much better! Make sure to double the recipe cause it's so good!

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