Horchata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Horchata

Horchata

Gluten-Free Friendly, <600 Calories

2 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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

Calories 180, Total Fat 2g (3% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 50mg (2% DV), Total Carb. 38g (14% DV), Fiber 1g (4% DV), Protein 3g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.

Serve

Fill individual glasses with ice. Pour the horchata over the ice, garnish with the remaining sesame seeds, and serve.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.