Rating: 5 stars
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This drink, a modern twist on the Latin American favorite, is fun and easy to make. In Mexico it's traditionally made by soaking or cooking rice and blending it into a milk. To save time, Gutierrez employs purchased rice milk. You can make this drink up to a week in advance; give it a good stir before serving to remix the superfine almond and rice solids.

Sandra Gutierrez
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary

hands-on:
10 mins
total:
1 hr 10 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rice milk, 1 cup water, almonds, sugar, and 1 1/2 teaspoons cinnamon in a blender; blend 2 minutes or until smooth. Strain mixture through a cheesecloth-lined sieve over a large pitcher; discard solids. Stir in the remaining 1 cup water, and chill for at least 1 hour.

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  • Just before serving, add rum and stir well. Fill glasses with ice; stir horchata, and fill glasses. Dust each drink with a dash of cinnamon.

Nutrition Facts

153 calories; fat 3.4g; saturated fat 0.2g; mono fat 1.5g; poly fat 0.6g; protein 1g; carbohydrates 20g; fiber 1g; sodium 48mg; calcium 27mg; sugars 12g.
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