Horchata is a traditional Mexican drink that is enjoyed with their delicious spicy Mexican meals. I make this horchata with long grained rice, almonds, cashews and cinnamon. After straining the milk, I add sugar, heavy cream and cardamom powder. This Horchata is my family favorite and is a staple beverage in our home.
Ajay and I, when we used to live in San Francisco, we used to love going to a local Mexican Restaurant in the downtown near my school. I used to get lemon Agua Fresca and Ajay always used to get Horchata.
This recipe of Horchata is super easy to follow and so quick. This is a perfect refreshing beverage to have in your fridge. This drink stays good in the refrigerator for up to 10 days, and whenever there you crave something sweet, you know you have a pitcher full of goodness!
To make this recipe Vegan, instead of adding heavy cream, add coconut cream or oat creamer. It gives the perfect creaminess to your beverage.
- 1 Cup Long Grained Rice Wash and Rinsed
- 1/2 Cup Almonds
- 1/2 Cup Cashews
- 1 Long Cinnamon Sticks Broken into smaller pieces
- 3 Cups Water For Soaking
- 2-3 Cups Water To make the Milk while pulsing
- 3/4 Cup Sugar/ Sweetener of Your Choice You can use Honey as a substitute to Sugar
- 2 Tsp Vanila
- 1/2 Cup Heavy Cream To make it Vegan use Coconut Cream/ Oat Cream or any Vegan Creamer of your choice
- 1 Tsp Cardamom Powder
- Wash and Rinse Rice in a big bowl
- To this add Almonds, Cashews and Cinnamon Stick
- Add 3 Cups of Water and soak it minimum for 4 hours and preferably overnight.
- Rinse water the next morning
- Add the rice, almonds, cashews and cinnamon to a heavy duty blender. I use Vitamix.
- Pulse it on high until smooth.
- Now using a mesh strainer, strain the milk 2-3 times. This remove the chalkiness from the drink
- Now add in vanilla, sugar, cardamom powder and heavy cream. Mix.
- Serve Chilled