Horchata Made Easy

Horchata Made Easy

7 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    20 m
jheelan
Recipe by  jheelan

“Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
  2. Pour rice milk into a large pitcher.
  3. Stir sugar water into rice milk. Serve chilled or over ice.

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Reviews (7)

Rate This Recipe
LatinaCook
14

LatinaCook

For an horchata shortcut, this is pretty good. I do like it with more cinnamon but overall this is a great alternative to the traditional horchata.

Qwexva
8

Qwexva

This recipe is a great alternative to making horchata if you don't have a blender. Next time I would use just a little bit more cinnamon, but aside from that it is most excellent.

CAROLYNBOERSMA
3

CAROLYNBOERSMA

This was good. I thought when first made it was too thin and watery tasting. Much better the next day. Just be careful you do not dilute it too much if you serve it with ice cubes.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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