Recipe courtesy of Mary Sue Milliken and Susan Feniger


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  • Level: Easy
  • Total: 5 hr 40 min
  • Prep: 5 hr
  • Cook: 40 min
  • Yield: about 7 quarts



  1. Rinse the rice. Cover with water and soak for 12 hours. Drain.
  2. Wash the almonds, cover with water, and soak for 6 to 8 hours. Shell the almonds and slip the skins off them. Discard the shells and skins.
  3. Puree the rice in a blender. Set aside.
  4. Puree the almonds, to a fine paste, in a blender.
  5. Mix the rice, almond paste, cinnamon, sugar, and the 6 quarts water, in a large glass jar or clear pitcher. Refrigerate until chilled.
  6. Serve the horchata in tall glasses over ice cubes.