Traditionally, horchata is put in a blender and then strained. This refreshing version has a thinner consistency.
Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
8 hr 15 min
Prep:
15 min
Inactive:
8 hr
Yield:
about 6 cups
Level:
Easy
Total:
8 hr 15 min
Prep:
15 min
Inactive:
8 hr
Yield:
about 6 cups
Level:
Easy

Ingredients

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

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Browse Reviews By Keyword

          Latest Stories