Recipe courtesy of Gale Gand


  • Total: 24 hr 15 min
  • Prep: 24 hr 15 min
  • Yield: 6 servings
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1 cup long grain white rice

2 cups skinless almonds

1-inch piece cinnamon bark

8 cups water

1/2 cup sugar

1/4 teaspoon vanilla extract

Ice cubes


  1. Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice.
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