One of my favorite things to do in the spring and summer is go to the farmers market, walk around and take it all in, and drink freshly made horchata.
At the farmers market, I load up on a ridiculous amount of seasonal fruits and vegetables.
My eyes are always bigger than my stomach and my refrigerator storage drawer.
The treat of the day is usually homemade horchata.
The local vendors offer more free samples than Costco.
They make everything from hibiscus punch to watermelon juice to mango salad…
…along with their fabulous homemade fresh horchata.
When I was in Mexico City last summer, I also had some amazing horchata from the markets and street food vendors.
This was a life-changing day. So incredibly powerful; a day I will never forget as long as I live. Some of the things I saw, oh boy.
There was so much to see and so much food to eat.
I started researching recipes and came across a Rick Bayless recipe for horchata.
It seems that most people make horchata with almonds but I generally prefer cashews to almonds because cashews are creamier, they’re more neutral-tasting, and they blend much better and more easily.
The blending part is key because I didn’t want to be bothered with straining this or bothering with a cheesecloth, which is why I used cashews.
The vanilla flavor was very pronounced and there was a hint of cinnamon present.
The horchata was sweet, creamy, milky, and I had to restrain from drinking about 19 ounces of horchata at once.
It’s that good and this is going to become a staple.
A Visual Guide
Put the cashews (or almonds) into the Vita-Mix or blender canister with rice, water, and a cinnamon stick and refrigerate overnight.
The next morning, remove the cinnamon stick, add sweetener and vanilla…
Blend, blend, blend…
And try not to drink the whole batch at once.
Refrigerate excess (if you mange to have any and haven’t drank it all directly from the Vita-Mix canister).
I was classier than that.
I used a straw and a mason jar.
This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!
Yield: about 7 cups
Prep Time: 8 to 12 hours, soak time
Cook Time: 0 minutes
Total Time: 8 to 12 hours
1 cup raw cashews (or use raw or blanched almonds)
2/3 cup white rice, uncooked (medium or long-grain preferred)
2 1/2 cups water + 3 cups water
one 3-inch cinnamon stick
2/3 cup granulated sugar, or to taste*
1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Another beverage that’s incredibly easy to make is kefir. Three ingredients, let it sit on your countertop for a day while the good bacteria do their work, and serve.
Coconut Milk Kefir (gluten free, vegan)
You could also make smoothies such as a Pineapple Banana and Coconut Cream Smoothie with horchata rather than using coconut milk or another type of milk.