Agua de Horchata, is perhaps one of the most interesting drink concoctions I have learned to prepare. While recipes for this chilled beverage vary among countries and families, I have not met an Agua de Horchata that I did not enjoy.
I have mentioned in previous blog posts that aguas frescas are not only made with fruits, flowers or herbs, but also seeds and nuts like rice and almonds. While rice and almonds seem like an unlikely pairing, when combined with water, sweetener, milk and cinnamon, the end result is Agua de Horchata. If you have not tried the refreshment, the rice provides a light and distinct flavor balanced with a creamy sweetness and lovely notes of cinnamon.
Before scrolling down to the recipe, please make a note of a couple important tips. Whilst preparing this recipe is quite simple, the rice, almonds and cinnamon will need to soak in water for a minimum of 24 hours. I like for my rice, almonds and cinnamon sticks to rest in water as long as possible for maximum flavor. Second, white rice is required in this recipe. Rices such as brown, jasmine, basmati, parboiled, etc… will impart a different flavor to the recipe that I have shared. Last, it is important to use skinless almonds in this recipe. The almond’s kernel or skin will impart a bitter flavor to the Agua de Horchata.
Now that I have shared these tips, let’s get to preparing this beautiful Agua de Horchata!
Agua de Horchata Recipe
Ingredients
Horchata 24 hour soak
- 1 cup white rice
- ½ cup almond slivers with no skin
- 3 cups water
- 3 large cinnamon sticks
Agua de Horchata Drink
- 14 oz chilled sweetened condensed milk
- 12 oz chilled evaporated milk
- 16 oz chilled water
- 3 cups ice
- 1 tbsp ground cinnamon
Instructions
Horchata 24 hour soak
- Place one cup of rice in a bowl or similar container. Rinse the rice multiple times until the water is clear.
- Place the clean rice into a pitcher or large bowl, preferably with a lid.
- Add the almonds, cinnamon sticks and water to the rice.
- Cover the mixture with the lid that accompanies your pitcher or bowl. If you do not have a lid, cover with saran wrap. Allow the mixture to rest at room temperature for 24 hours. Do not refrigerate.
Agua de Horachata Drink
- After 24 hours, remove the cinnamon sticks from the mixture. Set the cinnamon sticks aside and reuse them as garnish.
- Add the following to a blender: 24 hour horchata mixture, chilled sweetened condensed milk, chilled evaporated milk, 16 oz of chilled water and one tablespoon of ground cinnamon. Blend all ingredients on a high speed for approximately 45 seconds to one minute.
- Once all items are fully blended, use a mesh strainer to slowly strain the Agua de Horchata mixture into a large pitcher. Discard any of the remaining ground rice and almond that is not filtered by the mesh strainer.
- After completing this process, restrain the Agua de Horchata. I do this for good measure and to ensure a smooth and delicious drink.
- Once completing the second strain, you are ready to serve the delicious drink. This recipe will yield slightly over six, 10 oz beverages. I hope you enjoy this beautiful Agua de Horchata recipe as much as I do. Serve the agua fresca chilled and on ice. For added flair, lighlty sprinkle ground cinnamon on the top of the drink and garnish with a cinnamon stick.
Tools used for this Agua de Horchata recipe:
I will warn you, this Agua de Horchata recipe is addictive.
Every time that I make a batch of this creamy and delicious agua fresca, I have to restrain myself from drinking it all. The drink has the perfect amount of sweetness without it overwhelming the palate. In the event that you find this recipe a little too sweet, simply add more water by the ¼ cup fulls until you achieve the desired sweetness. Should you care to up the ante on this beverage, try adding a shot of RumChata liqueur or Vodka.
If you enjoyed this creamy beverage, you will also enjoy my recipe for Morir Soñando. The non-alcoholic recipe is an ode to the flavors of an orange creamsicle. Click here, for the full details.
Oh please let me know next time you make it! I would love to try this authentic recipe with my kid..thanks for sharing!
Absolutely! Will need to make it soon and have you over.
This looks amazing. I bet I would love it.
We have one more month of NC melon season! Hope you do try it.