Horchata
HB-14097 · Hand-built original
A cinnamon horchata blended from soaked jasmine rice and toasted almonds with condensed milk and vanilla, strained silky and served over ice.
6–8 servings63 kcalVegetarianGluten-freeEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: rice
Servings:6quantities adjust to match
Ingredients
- ½ cup raw almonds
- 1 cup jasmine rice, rinsed once or twice
- 1 14-oz. can sweetened condensed milk
- 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 2 tsp. vanilla bean paste or vanilla extract
- ½ tsp. ground cinnamon; plus more for serving (optional)
- A layer of cheesecloth
Method
- Toast the raw almonds on a small rimmed baking sheet at 350°F for 8 to 10 minutes, stirring now and then, until they darken slightly and smell fragrant, then let them cool.
- Soak the toasted almonds and rinsed jasmine rice in 5 cups of room-temperature water for at least 3 hours and up to a day, chilling the bowl if the soak runs past 6 hours.
- Blend the rice, almonds and their soaking liquid with the sweetened condensed milk, kosher salt, vanilla bean paste and ground cinnamon on high for about 5 minutes until very smooth.
- Strain the horchata through a fine-mesh sieve lined with cheesecloth into a 2-quart jar or pitcher, pressing the solids to extract as much liquid as possible.
- Pour the horchata into ice-filled glasses and dust each glass with a pinch of extra cinnamon.
Nutrition (per serving, where published)
63 kcalCalories
2.3 gProtein
2.2 gCarbs
5.5 gFat
0.4 gSaturates
1.2 gFibre
0 mgSodium
79 mgPotassium
28 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data