Living in the south with warm weather pretty much all year round, causes one to have a deep yearning for cool and refreshing drinks. The Mexicans have perfected a simple drink where the main item is already in your pantry: rice! Who would have thought that mixing water with soaked rice, with some other essence, would cause such a stir down here?
Since I was a little girl, the weekly shop to Fiesta was an ultimate thrill. For those unaware of this Latin inspired grocery store, I just have one thing to say: I’m very sorry! Fiesta, literally meaning celebration, not only sells food but also clothes, piñatas, tortilla makers, party decor, rare fruits, religious candles… it’s like stepping into a grocery store in Latin or South America.
Fiesta was, and remains today, the next best thing to a grocery store in Colombia… heck, all of Latin America. Beyond the vegetable and fruit sections, my eyes were always fixed on the huge plastic round containers of horchata, or commonly referred to as the milk of the Aztec gods!
Want to know how to keep your kids well behaved in the grocery store? Entice them with a glass of horchata like my mother did and your reward will be great! The tradition holds well and true as I continue to order a cup of ice-cold horchata while grocery shopping in Fiesta.
Of course, I just had to make horchata at home. This time I wanted to expose its versatility in 4 ways: traditional, cocktail, frozen, and latte. On top of occasionally going the vegan route, horchata can also be made dairy-free, and it’s divine and simple. Get all of the recipes down below, but first, let’s start soaking some rice. Cheers!
Horchata Served 4 Ways
Equipment
Ingredients
Horchata (dairy)
- 1 ½ cup Rice, basmati or long grain
- 2 Cinnamon sticks
- 1 cup Almonds, raw
- 4 cups Filtered water (when blending), plus more
- 14 oz Condensed Milk
- 12 oz Evaporated Milk
- 1 tsp Almond Extract
- 1 tsp Vanilla Extract
- Pinch of Kosher salt
Horchata (dairy-free, vegan)
- 1 ½ cup Rice, basmati or long grain
- 2 Cinnamon sticks
- 1 cups Almonds, raw
- 4 cups Filtered water (when blending), plus more
- 2 Dates, pit removed
- 1 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1-2 tbsp Maple syrup, for sweetness
- Pinch of Kosher salt
Strawberry Horchata Popsicles
- 1-2 cups Homemade Horchata
- 6-8 Strawberries, muddled
Horchata Rum Cocktail
- 1 cup Homemade Horchata
- 1 shot Rum
- 1 tbsp Condensed Milk, optional for a sugar rim
- 1 tbsp Raw sugar, with a sprinkle of cinnamon for the rim
Horchata Latte
- 1 cup Homemade Horchata
- 1 cup Espresso, or a strong brew
Instructions
Horchata (dairy)
- Using a strainer and a large glass bowl, rinse the rice until the water runs clear. With the strainer place over the bowl, fill with water until the rice is submerged Add the cinnamon sticks and almonds, and let soak in the fridge for 24 hours.
- After 24 hours of soaking, add the rice, cinnamon sticks, and almonds in a high power blender, along with 4 cups of filtered water. Blend on high for 1-2 minutes until forthy and well blended.
- Strain the liquid into a glass bowl, and return the horchata to the blender. I use a spoon to extract as much liquid from the strainer.
- Add the vanilla and almond extract and a pinch of salt.
- Add the cans of condensed and evaporated milk, and blend on high for another minute.
- Serve over ice and enjoy!
Horchata (dairy-free, vegan)
- Using a strainer and a large glass bowl, rinse the rice until the water runs clear. With the strainer place over the bowl, fill with water until the rice is submerged Add the cinnamon sticks and almonds, and let soak in the fridge for 24 hours.
- After 24 hours of soaking, add the rice, cinnamon sticks, and almonds in a high power blender, along with 4 cups of filtered water and two dates with the pits removed. Blend on high for 1-2 minutes until forthy and well blended.
- Strain the liquid into a glass bowl, and return the horchata to the blender. I use a spoon to extract as much liquid from the strainer.
- Add the vanilla and almond extract, along with two dates with the pits removed, 2 tablespoons of maple syrup (or more depending on your level of sweetness). Sugar could also be used. Finish with a pinch of salt, and blend on high for a minute until frothy.
- Serve over ice with a sprinkle of cinnamon.
Strawberry Horchata Popsicles
- Make either version of the horchata.
- Slice strawberries and place them in a mason jar or a cup, and muddle. I like chunks in my popsicles, but smash as little or more to your liking.
- In a popsicle mold, begin spooning the mashed strawberries with a spoon.
- Then pour in the homemade horchata, leaving an inch from the top.
- Add the remaining mashed strawberries on top.
- Cover the molds with a lid, and insert the popsicle sticks, leaving 2 to 3 inches from the top. Avoid inserting all the way down. This makes for easier removal. Place in the freezer for a minimum of 4 hours.
- Carefully remove the popsicle lid, and enjoy!
Horchata Rum Cocktail
- Make either version of the horchata.
- On a small plate, add raw sugar and a pinch of cinnamon.
- Coat the rim of the glass with leftover sweetened condensed milk.
- Coat the rim with the raw sugar-cinnamon mixture.
- Fill the glass with ice and add a shot of rum.
- Top off with the homemade horchata and give it an ever-so slightly gentle stir.
- For your bougie needs, add a cinnamon stick for garnish and enjoy. Cheers!
Horchata Latte
- Make either version of horchata.
- Make a fresh cup of strong coffee or a double shot of espresso.
- In a metal frother steamer cup, add the horchata and froth. Espresso machines have a frother attached. Pour into the espresso.
- I like adding protein with Collagen Powder, which fortifies your hair, nails, and joints. Enjoy $10 off!
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