The Best Homemade Horchata is easy to make. You’ll love this sweet refreshing, creamy, dairy-free Mexican drink made from rice, almonds and cinnamon.
NEW SHOWS!!!! NEW SHOWS ARE HERE!!!!!!!
Shoot, I am so excited about getting new shows and my favorites starting up again. So excited.
My Hulu account is all queued up for all the shows.
I can’t wait to check out The Good Place, Designated Survivor, and This is Us. Of course, I can’t wait for Grey’s to be back. I can’t break away from Grey’s. I love all it because of the drama. It’s a fun guilty pleasure.
I would love to watch Grey’s on Thursday’s but it’s Price’s birthday. Since he would rather run into traffic than to have to watch that, especially on his birthday, I’ll have to play catch up and watch it on Friday. So, please, no spoilers people!!
While I watch my shows, I’ll be sipping on some of The Best Homemade Horchata. It will probably be spiked!! Yes! Some rum in horchata… pure bliss.
I love horchata. It’s a sweet, creamy, cinnamony Mexican drink. I love the consistency and that it’s diary free too.
Here are my tips on making The Best Homemade Horchata…
Grid the ingredients until they are fine, and then grid them some more. I get a much better result using a blender, than a food processor.
Use a good, fresh cinnamon. You can use 2 sticks, but if your cinnamon is not very fragrant, then use 3 cinnamon sticks. Do not use ground cinnamon.
Do not use much lime because it will get tart if you use too much. I’m super serious about that!
Use a fine mesh strainer because it’s easier than using a cheese cloth.
Whip up a batch of The Best Homemade Horchata today and you’ll love sipping it while lounging around watching your favorite shows. It’s so addicting!
The Best Homemade Horchata
The Best Homemade Horchata is easy to make. You'll love this sweet refreshing, creamy, dairy-free Mexican drink made from rice, almonds and cinnamon.
- 1 Cup blanched slivered almonds 120 grams
- 1 1/2 Cups long grain white rice
- 2-3 cinnamon sticks 2" long each, broken into small pieces
- 6 Cups water
- 1 1/4 Cups sugar
- 1 " long piece of lime peel removed with a vegetable peeler
In a dry pan, lightly toast the almonds. Set aside to cool competently.
In 2 batches, blend the rice and cinnamon together until it becomes a fine powder.
Blend the amonds until crushed, but do not blend so long that it becomes a paste.
In a large, 2 quart, container combine the blended rice, cinnamon, almonds, and water. Let sit at room temperature for 12 hours.
Mix in the sugar and lime peel.
Blend in batches and then drain through a fine mesh strainer. Refrigerate prior to serving.
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