Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Watch how to make this recipe.
Horchata
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- Level: Easy
- Total: 8 hr 15 min
- Prep: 15 min
- Inactive: 8 hr
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Traditionally, horchata is put in a blender and then strained. This refreshing version has a thinner consistency.
- Level: Easy
- Total: 8 hr 15 min
- Prep: 15 min
- Inactive: 8 hr
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 299
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- 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.)
