Horchata is a popular Mexican drink which you can find at pretty much any Latin American restaurant. I’ve been curious about it for a really, really long time about this beverage because it looked really creamy. And yes I was so spot on! This was made with grapes for a fruity touch and almond milk to enhance the nutty flavor. It’s the middle of winter on my side of the world but this drink is very comforting. This horchata recipe was adapted from My Latina Table’s horchata recipe.
It’s extremely simple to make this delicious beverage. You need long-grain rice (I used brown rice but white long-grain rice is commonly used), almond milk, water, sugar, blanched almonds, and vanilla extract. I added the grapes too since this is grape-flavored horchata. From what I saw online, there are many ways to make horchata. Some recipes soak the rice and nuts first in water for a few hours before blending. Other recipes blend the ingredients and then leave it to soak for a few hours, which is what I did. I think the best amount of time to soak this is 6-8 hours because you get more of the flavors from the rice, cinnamon and nuts.
The next step is to strain the blended rice mixture. This is crucial because you’re only looking for the liquid. Once everything is strained, mix it with chilled water, sugar and vanilla extract. I think almond extract would be really awesome in this recipe. I used almond milk for my horchata, but coconut milk and dairy milk work great. Since this is a milk-based beverage, try to keep this refrigerated at all times. Store any leftovers for up to 4 days, though I doubt it it will last that long.
Ingredients
2 bunches red grapes (about 3 cups)
2 cups uncooked long-grain rice
3 cinnamon sticks
1/2 cup blanched almonds
2 cups almond milk (see notes)
1/2 cup granulated sugar
3 cups chilled water
2 tablespoons vanilla extract
Tray of ice cubes
Instructions
- Separate the grapes from the bunch and remove the stems from each grape.
- Blend the grapes with the white rice, cinnamon sticks, almonds, almond milk for 2-3 minutes on high speed in a 2L-capacity blender.
- The blended purée won't be perfectly smooth and that's okay.
- Transfer to a large pitcher and refrigerate for 8 hours or overnight.
- Strain this into another large pitcher (at least 3L-capacity) and mix with the chilled water, sugar and vanilla extract. Stir well until the sugar is completely dissolved. This is your horchata.
- Taste and check the sugar levels in your horchata, and add more if necessary.
- Fill 4 glasses halfway with ice and fill with the chilled horchata. Sprinkle some ground cinnamon on top of each drink if you wish.
- Keep any leftovers refrigerated in an jug with a lid for up to 4 days.
Notes
I used almond milk for my horchata, but coconut milk and dairy milk work great.