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Using a high quality vanilla extract and fresh ground cinnamon makes all the flavor difference in this refreshing Mexican-inspired beverage.



Ingredients

Directions

Soak rice and almonds in 3 cups of the water in a blender overnight. Add sugar (to taste), cinnamon and vanilla, and blend until smooth. Line a sieve with cheesecloth and set over a large pitcher. Pour contents of blender slowly through the lined sieve into the pitcher. Gather ends of cheesecloth and squeeze out any excess liquid into the pitcher. Thin the horchata out with additional water to taste. Serve immediately over ice, or blend again with a cup of ice cubes for a smoothie-style drink.

Yields

1 to 2 quarts

Thanks To

Shantelle Stephens, Savory Spice Shop—Platte St/Denver, CO

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Savory Spice Shop Ingredients
Cinnamon, Ceylon, "True", Organic 1/2 oz bag $2.90
Vanilla Extract Mexican -2floz $9.95

Nutrition

Dairy-Free
Gluten-Free
Vegan
Vegetarian

Items in this Recipe

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“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”
-Marie D. of Dickson City, PA

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