Traditional Mexican Horchata Recipe

Traditional Horchata Recipe

You have the hubby to thank for this traditional recipe. He didn’t invent it. He didn’t even give you a fresh twist on the classic. But he did stop me from going a little coco-NUTS on this recipe and adding… yeah, okay, I punned this sentence up about thirty seconds too early, you probably know what I was going to add to this recipe.

But I digress.

Traditional Horchata Recipe

I’m actually really pleased with how this turned out. I tried making horchata in 12th grade for extra credit (and a Spanish class party), and somehow ended up bringing rice tortillas with a little lime zest. Horchata tacos. Well, horchata tortillas anyway. I got the extra credit. I also went home with a bag of tortillas (in my head I’m pronouncing this à la Napolean Dynomite, which was also popular at that particular point in time).

Traditional Horchata Recipe

I promise, it really, really was NOT my fault. It was the recipe. I know because my dad reread the recipe as I looked at the pasty gloop that was supposed to be a frothy drink. Nowhere did the recipe say to drain the liquid from the solids.

Traditional Horchata Recipe

Um…and while it was always a running joke with my two best friends back in Toulouse that I was more Latina than my Mexican husband, back in the day I was just an innocent little gringa trying to make a recipe for a drink I’d never even heard of before my dad suggested it from the living room sofa.

Traditional Horchata Recipe (2 of 7)

And since I’m gringa at the core (you can take the girl out of the country, but you can’t take the country out of the girl), I also decided it would be fun to participate in one of my favorite FB group’s recipe round-ups for Cinco de Mayo.

But honestly, you guys, it’s just fun to have a reason to eat Mexican food.

Traditional Horchata Recipe

So here is a recipe for horchata, for which, I was able to find all the ingredients quite easily, even living in China. Now, I know there are a million different horchata recipes, and I probably could have tweaked one enough to call it my own, but I found an awesome article by some people that actually made several batches and did the “recipe development” for me.  I did modify the kind of sweetener used as well as a little extra liquid, since I like milk, but thanks Nosh On. Your horchata experiment was not in vain.

Traditional Horchata Recipe

 

Traditional Mexican Horchata Recipe
 
Author:
Ingredients
  • 4½ cups water
  • 1 cup blanched almonds
  • ⅓ cup rice
  • 1-2 cinnamon sticks
  • ½ cup sugar
  • Option: 1 cup milk or ½ cup more water
Instructions
  1. Blanche your almonds if they aren't already. You can easily do this buy boiling them for exactly one minute, straining the water, and popping them out of their brown skin. Really easy!
  2. Then add hot, but not boiling, water to the almonds, rice, and cinnamon. Let sit overnight.
  3. The next day, blend everything together. Strain the liquid using a cheesecloth or a fine-meshed sieve. You can take the pulp with your hands and squeeze to get all of the liquid from the mixture.
  4. Add the sugar and milk (or water).
  5. Blend again.
  6. Serve over ice and garnish with cinnamon.

 

Related posts:

Comments

    • sircserreb says

      It’s good. My dad liked it enough that eventually I tried it again when we went to a small deli in a Mexican supermarket in St. Paul. Now, whenever I’m home we make a trip over for roasted corn, a very large meal, and a tall glass of this. I was so scarred from my previous experience, I only just now discovered how easy it was to make;)

    • sircserreb says

      I think it really is. If ice-cream was more readily available here I’d be experimenting with a new milkshake flavor;)

    • sircserreb says

      Hahaha, thanks for reading my post (you always wonder if people actually do), making me laugh…and pinning;p

  1. says

    I’ve been DYING to try homemade horchata, but just haven’t gotten around to it. Actually, I’ve never even HAD horchata, anywhere. I don’t know why I have an obsession with it, but I really do. I need to bump this up to the top of my to-make list!

    • sircserreb says

      My only regret is that with the recent humidity heat wave, what was absolutely delicious as I was doing my shoot, turned into a bitter waste when I left it sitting on the counter all afternoon…and all because I felt the urge to add dairy;p I’m thinking from here on out we skip the milk and keep ice on hand at all times (not to store, but to make nice, refreshing drinks at all hours of the day)!

  2. Mom says

    It always looks sooo good but unlike dad, i don’t care for it:(. If you get home this summer we will have to go for grilled corn (eleote) and a horchata. I think it’s the cinnamon I don’t care for.

    • sircserreb says

      Thank you so much, Anetta! That means a lot coming from you because you are one of my favorite bloggers!

Trackbacks

  1. […] Every week we will also have a fabulous guest co-host!  This week is Christine from Curried Cantaloupe! Christine has some absolutely fabulous recipes on her blog like this one for Traditional Mexican Horchata! […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge