Spiced Almond Milk (Horchata)

Photo: Oxmoor House

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.

Yield: Serves 6 (serving size: 2/3 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 10 Minutes
Total: 8 Hours, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 5.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.1g
  • Carbohydrate: 33g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 81mg
  • Calcium: 224mg

Ingredients

  • 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

Preparation

  1. 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. 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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