Horchata! This sweet, cinnamon-infused rice milk is so much more delicious than it sounds. This is the kind of drink where a first sip makes your eyes grow large. You greedily gulp down half the glass and then stare at this incredible elixir, your mouth and throat tingling with pleasure. Where has this been all my life? You ask yourself.
I will never actually forget how much I love Horchata, but it’s not always at the absolute top of mind when thinking of tasty drinks. The first time I had it was in Portland, OR several years ago. I know, I know! But give me a break, I’m Canadian.
My flight recently got delayed at the Chicago airport. Bummer, but lucky for me there is the delicious Frontera Tortas to keep me well fed. They had coconut Horchata which I readily gulped down. It was good and all, but it really just made me determined to make my own when I got home.
For those of you unfamiliar, Horchata is basically homemade rice milk, or sometimes, like I have it here, a blend of almond and rice milk or other nut or seed milk. It’s flavored with cinnamon and served over ice. It is also usually sweetened with sugar or corn syrup. I’ve looked at lots of Horchata recipes and this is my favorite cobbling together of various ideas. I add lime and vanilla for extra aroma and I substitute brown rice syrup for the sugar syrup. I think the flavor of the brown rice syrup perfectly compliments the rice in the drink.
This is a truly fabulous drink, and although it’s a little expensive to prepare at home (the almonds!) it’s really worth it for a special occasion or a long weekend with great weather. Treat yourself!
- 1/2 cup rice
- 1 cup blanched almonds
- 1 stick cinnamon
- 1 lime zested and juiced
- 1 tsp vanilla bean paste or 1/2 vanilla bean, seeds scraped
- 1/2 - 3/4 cup brown rice syrup