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Vanessa's Horchata

Vanessa's Horchata

  • Prep

    15 m
  • Ready In

    4 h 15 m
vanessa.megan

vanessa.megan

Just as yummy as taqueria horchata!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place about half the rice and 2 cups water in a blender; pulse until rice is roughly ground.
  2. Pour about 3 cups more water in blender and add 2 cinnamon sticks; blend until cinnamon sticks are broken to pieces.
  3. Pour rice mixture into a large pitcher.
  4. Repeat the steps until all the rice, water, and cinnamon sticks are blended and poured into the pitcher.
  5. Cover and refrigerate pitcher for at least 4 hours to overnight.
  6. Strain rice mixture through a sieve into another pitcher or bowl and discard rice and cinnamon.
  7. Stir soy milk, sugar, and vanilla extract into the strained liquid; chill until ready to serve.
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