READY IN: 24hrs
Recipe by Todd Britton

Mexican sweet drink

Top Review by bonitabaker

This was pretty easy and tasted very authentic. I made it for a Mexican themed party and it kept well in fridge until serving time. I served it with a cinnamon stick as a stirrer. Thanks for the recipee

Ingredients Nutrition


  1. Wash and drain the rice.
  2. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark.
  3. Add 3 1/2 cups water and let sit overnight, covered.
  4. Blend rice mixture until smooth using a blender.
  5. Add 2 1/2 cups of water and continue blending.
  6. Add sugar and vanilla extract.
  7. 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.
  8. Serve cold or over ice.

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