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Traditionally, horchata is put in a blender and then strained. This refreshing version has a thinner consistency.

Recipe courtesy of Bobby Flay

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Bobby's Coolest Hot-Day Drinks (03:13)

Total:: 8 hr 15 min
Prep:: 15 min
Inactive:: 8 hr

Yield:: about 6 cups

Level:: Easy

Ingredients

1 cup basmati rice
2 cups blanched almonds
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
1/8 teaspoon ground cinnamon
3/4 cup sugar

Directions

Watch how to make this recipe.

Combine the ground rice, blanched almonds, cinnamon and vanilla bean and seeds with 3 1/2 cups water and let sit overnight, covered, in the refrigerator.

The next day, strain the horchata using a strainer and cheesecloth. Press the solids against the cheesecloth-lined strainer to get out all of the liquid and serve over ice. (You could also blend the horchata, strain and serve over ice.)

My Private Notes

Name: Horchata
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: about 6 cups
Cuisine: mexican
Ingredients: 1 cup basmati rice; 2 cups blanched almonds; 2 cinnamon sticks; 1 vanilla bean, split and seeds scraped; 1/8 teaspoon ground cinnamon; 3/4 cup sugar