Horchata

gluten-free

6 Servings, 180 Calories/Serving

5 – 10 Minutes

Rich and refreshing, this traditional Mexican rice beverage is infused with cinnamon, vanilla, and toasted sesame seeds. Originally, horchata was made with the chufa nut (a vegetable tuber also known as the tiger nut), and sometimes melon or squash seeds, which were ground and made into a milky-looking drink. We use rice, ground sesame seeds, and spices for a mildly sweet, nutty-flavored beverage that’s a cross between a thin milkshake and virgin milk punch. Though it takes just a few minutes to make, it benefits from a long rest, to infuse the horchata with the flavor of the cinnamon sticks.

Ingredients

  • 1 cup long grain rice
  • 1½ tablespoons toasted white sesame seeds
  • 5 cups water
  • 2 cinnamon sticks - preferably Ceylon
  • ⅛ teaspoon kosher salt
  • ½ cup whole milk
  • 1½ teaspoons vanilla extract
  • ⅓ cup sugar
  • Ice

Instructions

1

Blend the ingredients

In a blender, blend the rice and half of the sesame seeds to a fine powder. Transfer to a large pitcher. Add the water and cinnamon sticks, season with salt, and stir until well combined. Cover and let stand in the refrigerator until well chilled, 6 to 8 hours or overnight.

2

Strain the horchata

Using a fine-mesh strainer set over a large bowl or sauce pot, strain the rice mixture. To the strained liquid, add the milk, vanilla, and as much sugar as you like, to taste, and stir until the sugar is dissolved.

3

Serve

Fill individual glasses with ice. Pour the horchata over the ice, garnish with the remaining sesame seeds, and serve.

Nutrition per serving: Calories: 180, Protein: 3g, Total Fat: 2g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrates: 38g, Fiber: 1g, Added Sugar: 11g, Sodium: 50mg