Make your own horchata right at home with a few simple ingredients: rice, water, almonds, cinnamon and sugar!
5 from 4 votes
1cupwhole almondsblanched *
1/4cupgranulated sugaror to taste
Using a spice or coffee grinder, pulverize the rice and cinnamon until it reaches a fine powder.
Add the rice and cinnamon mixture to a large jar or jug with the almonds. Stir in 3 cups of hot water and allow to cool to room temperature. Cover and let stand overnight (10-12 hours) on the counter, not in the fridge.
The Next Day:
Transfer the mixture to your blender, add remaining 2 1/2 cups of water and sugar and blend until it is is smooth. This may take about 3-4 minutes.
Pour mixture through a fine mesh sieve layered with cheesecloth or use a nut milk bag. Gather edges of cheesecloth or milk bag and squeeze remaining pulp to force out as much liquid as you can. Discard leftover pulp.
Transfer to airtight container or jug to store in the refrigerator. Slight separation is normal, just stir or shake before serving. Serve over ice garnished with extra cinnamon, if desired. Enjoy!
If you cannot find blanched almonds in your grocery store you can blanch your own by adding regular almonds into boiling water for a minute or two. Drain under cool water and give them a little squeeze so the skins slip right off.