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Horchata is a beverage made from ground nuts, seeds and/or grains usually mixed with cinnamon and other spices and served over ice. I prefer it a little thicker with a lot of cinnamon. There will be little bits of the rice and nuts that settle to the bottom. I like it this way and enjoy the little chunkiness of the drink enjoyed through a straw, but if you want it clear of sediment, you can strain again with an extra layer of cheesecloth.


  • Prep Time : 20 active min
  • Ready Time : 20 min




  • 1 cup long grain white rice
  • 2 cups almonds
  • 1-inch piece cinnamon bark
  • 4 cups water
  • 1/2 cup sugar or agave, plus more to taste
  • 1/4 teaspoon vanilla extract
  • Ice cubes


Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice-almond mixture until smooth using a blender. Add 2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl with a fine mesh sieve (I used a chinois).  I don’t have a great blender, so I then put the pulp back through with 2 more cups of water and strained again.

This should last in your fridge about 2 days.  Use any extra to make Popsicles (just pour into pop molds and freeze – you might want to make these a bit sweeter as it loses some of the flavor when frozen)

Nutrition note – This drink is overall very healthy and the less sugar you use the better, but I am not including the full information because it is hard to calculate considering all that if filtered out.  Without filtering it is around 250 calories, so it should be considered a nice snack and considering the protein and fiber is a pretty good one.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




5 Responses to Horchata

  1. any kind of almonds? Chopped? Roasted? Going to make this and about to make a shopping list.

  2. avatar says: SH

    Can I use honey instead of sugar

  3. We grew up drinking horchata, which is only available in Spain in the summer. In Spain it is made with “chufas”, and it is interesting to learn how horchata is made in other countries. Here’s some information about chufas

  4. avatar says: sdann

    is the nutritional value enhanced by using brown rice? or is it negligible since it is strained? Also, is there anything that can be made with what is strained out?

    • Great questions, I was wondering the same thing on both accounts. There wouldn’t be any fiber difference, but there may be some extra vitamins, but my guess is negligible. There are lots of recipes on using the nutmeat that comes from making nutmilks, in this case it is a mixture of rice and nuts, but I think could work similarly. Most are for cookies. I tried one that was for raw cookies when I made a hazelnut milk and it was like a cookie dough, but I wasn’t in love with it. I just read to try adding it to a veggie burger and I could see mixing it with beans and other grains it might work. Keep me posted if you find a good option.

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