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Blogging Marathon# 67: Week 3/ Day 2
Theme: Go Nuts
Dish: Almond Horchata

This summer has been much warmer (actually it was scorching) with above-average temperatures for more than a couple of weeks. I haven’t experienced this kind of heat in my 15 years of living in the US. Today’s recipe, Almond Horchata, is a great drink to serve chilled on a hot summer day.

Mexican Horchata

Rice based beverages are quite popular in Latin American countries, Horchata is the Mexican version of it. There are quite a few different recipes to make this drink. This recipe is from Viva Vegan cookbook.

Mexican Horchata

This horchata has a hint of lime and almonds with a rich, smooth and creamy finish. Most of the recipes I saw online involve soaking ground rice and nuts overnight and then straining it to get the ‘milk’. But this recipe is a little unusual, here rice and ground almonds are cooked with almond milk and spices until tender and then chilled thoroughly. The mixture is then strained to get creamy and delicious horchata. It’s perfect to sip on any time of the year but especially good on a hot summer day.

Print Recipe
Almond Horchata Yum
Almond Horchata -- A refreshing Vegan drink that is creamy and delicious. Great to serve chilled with spicy, salty food especially on a hot summer afternoon.
Almond Horchata
Course drink
Cuisine mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 cups Almond Milk (preferably unsweetened), divided use
  • 2 cups Water
  • 1/2 cup rice Long grain (I used sona masuri )
  • 1/3 cup Almonds Slivered , lightly toasted and ground to powder
  • 1/2 cup Sugar
  • 3 2 Cinnamon " sticks
  • 6 Cloves
  • 1 Lime , zested
  • cinnamon chocolate As needed, Ground or finely ground Mexican sweet , for garnish
Course drink
Cuisine mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 cups Almond Milk (preferably unsweetened), divided use
  • 2 cups Water
  • 1/2 cup rice Long grain (I used sona masuri )
  • 1/3 cup Almonds Slivered , lightly toasted and ground to powder
  • 1/2 cup Sugar
  • 3 2 Cinnamon " sticks
  • 6 Cloves
  • 1 Lime , zested
  • cinnamon chocolate As needed, Ground or finely ground Mexican sweet , for garnish
Almond Horchata
Instructions
  1. In a heavy bottom saucepan, combine 2 cups almond milk, 2 cups water, rice, sugar, toasted almond powder, cinnamon sticks, cloves and lime zest. Bring the mixture to a boil.
  2. Lower the heat, cover and simmer for about 20 minutes or until the rice is tender.
  3. Turn off the heat and keep the saucepan covered until the mixtures returns to room temperature.
  4. Chill the mixture for at least 2 hours or overnight.
  5. When completely chilled, stir in the remaining 2 cups of almond milk and mix well. Remove the cinnamon stick and the cloves.
  6. At this point, you can strain Horchata in 2 ways -- by layering cheesecloth on top of a bowl, pour the mixture through and then twist and squeeze as much liquid as possible, The second method is to use a fine mesh sieve placed over a bowl and then gently press out any remaining liquid with a spoon. The drained rice tastes just like rice pudding, so don't throw it away, eat it for breakfast or dessert with some fruit.
  7. Stir the horchata well and chill. Serve it over ice cubes. Sprinkle each serving with ground cinnamon or finely ground Mexican sweet chocolate.
Recipe Notes

Mexican Horchata

Lets check out what my fellow marathoners have cooked today for BM# 67.

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3 thoughts on “Almond Horchata”

  1. such a lovely recipe – perfect for the scorching summer .. my sister also said it was pretty bad this time in 16 years !

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