Photo: Oxmoor House

Spiced Almond Milk (Horchata)

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.

Oxmoor House MARCH 2014

  • Yield: Serves 6 (serving size: 2/3 cup)
  • Hands-on:10 Minutes
  • Total:8 Hours, 10 Minutes


  • 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


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.

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

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Spiced Almond Milk (Horchata) recipe