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Mexican Horchata Recipe


Makes 4-6 cups


  • ⅓ cup uncooked, long-grain white rice
  • 1 cup almonds (or ground almonds)
  • 1 cinnamon stick
  • 3 cups boiling water
  • 2 cups cold water
  • ½ cup concentrated simple syrup (2 parts sugar, 1 part water)


  1. Pulverize the raw rice in a spice grinder or blender until its a fine powder.
  2. Put rice, almond and cinnamon in a large bowl. Stir in the 3 cups of hot water, allow to cool to room temperature then cover and let stand overnight (not in the fridge!).


  1. Put mixture into the blender, add the 2 cups of cold water and blend until it is nice and smooth, it will take at least a minute and up to four minutes.
  2. Strain the blended mixture slowly into another bowl. Strain a small amount, guiding it through with a spoon, and then discard the stuff that was left behind (don’t be fooled if this stuff looks tasty, it’s really not).
  3. Make sugar syrup in a saucepan
  4. Add sugar syrup to rice/almond/water mix. 
  5. Refrigerate.
  6. Serve over ice. Garnish with cinnamon/cinnamon stick.

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