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Horchata recipe. Learn how to make this simple milky Mexican Horchata out of nuts, rice, sugar and cinnamon.
Course Drinks
Cuisine Mexican
Level Beginner
Main Ingredient Nuts
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian


  • ½ cups uncooked long-grain rice
  • 1 cup raw cashew nuts
  • 1 cinnamon stick
  • 4 cups water
  • 1 cup evaporated cane sugar
  • 2 ½ crushed ice (or 1 ½ cups water)
  • ground cinnamon for dusting


  • Wash the rice and cashews to remove any starch or debris on the exterior then add 2 cups of cold water and a toasted cinnamon stick. Toasting the cinnamon releases the flavourful oils in the stick and will enhance your finished horchatta. Soak for at least 3 hours, or preferably, overnight.
  • Dump the water, rice, cashews and cinnamon into a blender and blend for a few minutes until it is very smooth. Add the sugar and an additional 2 cups of water and continue to blend for another few minutes.
  • Pour the mixture through a double mesh sieve into a bowl with a spout. Then pour the mixture through a sieve with even smaller holes (I used one made for separating oil from water). You could also wash your double mesh sieve and line it with a quadruple layer of cheesecloth. Use a spoon to stir the solids around, which will help the liquid pass through.
  • Your horchata should now be free of any chalkiness. If you want to serve it right away, add 2 ½ cups of crushed ice. If you're going to store it, add 1 ½ cups of water and refrigerate. Dust with ground cinnamon when serving.