Homemade Horchata
This easy horchata recipe requires some planning, but it’s so easy to make! Just soak your ingredients overnight, then blend them up!
Servings: 7 cups
Calories: 198cal
Ingredients
- 1 cup raw cashews or use raw or blanched almonds
- ⅔ cup white rice uncooked (medium or long-grain preferred)
- 2 ½ cups + 3 cups water
- one 3-inch cinnamon stick
- ⅔ cup granulated sugar or to taste*
- ½ teaspoon vanilla extract increase 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.
Nutrition
Serving: 1 | Calories: 198cal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 7mg | Fiber: 1g | Sugar: 20g
