There’s some bad horchata out there, so I’ve always wanted to make my own. But I knew so little about it! I thought it contained dairy, but this horchata is milky from the rice and nuts. I was also under the impression that it was hard to make, but the only tedious part is straining it. I made my horchata with cashews, which isn’t authentic, but the results were rich and toasty.
- 1/3 cup white rice
- 1 cup cashews, toasted
- 1 cinnamon stick
- 1 inch piece of lemon peel
- half a vanilla bean
- 1 cup sugar
1. Place the rice in a spice grinder and grind it until pulverized.
2. Place ground rice, cinnamon, cashews, lemon peel, and vanilla bean in a container.
3. Cover with 2 cups water and soak overnight.
4. Remove the container from the fridge the next day. Using an immersion blender, purée the mixture until it is as smooth as possible.
5. Strain the mixture through a fine mesh sieve.
6. Pour the strained liquid into a pitcher. Add the sugar and 2 more cups of water. Stir until the sugar dissolves, and serve the horchata in a glass over ice.