This easy horchata recipe requires some planning, but it’s so easy to make! Just soak your ingredients overnight, then blend them up!
Prep Time5 minutesmins
Soak Time8 hourshrs
Total Time8 hourshrs5 minutesmins
Course: Drinks
Cuisine: Mexican
Keyword: easy horchata recipe, homemade horchata, horchata, how to make horchata
Servings: 7cups
Calories: 198kcal
Author: Averie Sunshine
Ingredients
1cupraw cashewsor use raw or blanched almonds
⅔cupwhite riceuncooked (medium or long-grain preferred)
2 ½cups+ 3 cups water
one 3-inch cinnamon stick
⅔cupgranulated sugaror to taste*
½teaspoonvanilla extractincrease to 1 teaspoon if you love vanilla
Instructions
In a large blender canister, Vita-Mix canister, or large bowl combine cashews, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours.
Remove canister from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible.
Add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible.
If desired, strain horchata through a sieve or cheesecloth (I did not find it necessary as the cashews blended incredibly smoothly in my Vita-Mix). Serve immediately as is, over ice, or refrigerate and serve chilled, shaking before if mixture has separated. Horchata will keep in the refrigerator for 3 to 5 days; use common sense.
Notes
*You may wish to start with 1/3 cup sugar, and increase from there if you prefer something sweeter. You can use another form of sweetener, to taste. All amounts are to taste.