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Spiced Almond Milk (Horchata)

Photo: Oxmoor House
Hands-on time 10 mins
Total time 8 hrs, 10 mins
Yield Serves 6 (serving size: 2/3 cup)
Latin Americans have been grinding rice and nuts into milk for centuries. You just soak rice in water with spices, then buzz it all in a blender and strain. For fruit horchata, add chopped fruits along with the rice and everything else. To make a horchata cocktail, add a splash of dark rum.


  • 4 cups water, divided
  • 3/4 cup uncooked long-grain rice
  • 1/2 cup slivered almonds
  • 1 (3-inch) orange rind strip
  • 3 (3-inch) cinnamon sticks, broken in pieces
  • 3 whole allspice
  • 3 whole cloves
  • 2 cups unsweetened almond milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Dash of salt

Nutrition Information

  • calories 193
  • fat 5.6 g
  • satfat 0.4 g
  • monofat 3.3 g
  • polyfat 1.3 g
  • protein 4.1 g
  • carbohydrate 33 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 81 mg
  • calcium 224 mg

How to Make It

  1. Combine 2 cups water and next 6 ingredients (through cloves) in large bowl. Cover and chill 8 to 24 hours or until rice is soft. Strain mixture through a fine sieve, reserving solids. Discard liquid.

  2. Place solids, remaining 2 cups water, and almond milk in a blender; process 2 minutes. Strain through fine sieve into a pitcher; discard solids. Add sugar, extracts, and salt to milk mixture, stirring until sugar dissolves. Serve over ice. Store in refrigerator up to 1 week.

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