Gourmet Veggie Mama

Indian Horchata

I love horchata. It’s creamy, sweet, smooth and refreshing… and utterly unlike any other summer refresher I’ve had.

My go-to recipe is one I found a couple of years ago in Sunset magazine, and, although it requires a lot of time, with soaking and straining involved, it really is a snap to put together. Due to the time investment, I like to make a double batch so that it’s really worth it!

Indian Horchata

This recipe is an Indian-inspired spin on horchata (a traditionally Mexican refresher), but it’s easily adapted to a more typical Mexican-spiced version by omitting the cardamom pods and adding an extra cinnamon stick. It’s equally delicious either way. Enjoy!

Indian Horchata
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 4
  • 1 cup white basmati rice, rinsed well
  • 1 cinnamon stick
  • 3 green cardamom pods*
  • ⅓ cup sugar
  • 1 tsp vanilla extract**
  1. Pulse the rice in a food processor to break it into smaller pieces.
  2. In a large bowl, mix the rice with 2½ cups water, the cinnamon sticks and the cardamom pods. Cover with plastic wrap and let stand overnight.
  3. Remove the cinnamon sticks and cardamom pods, and stir in the sugar and vanilla.
  4. Transfer the mixture to a blender and blend until very smooth.
  5. Using a double-thickness of damp cheesecloth, strain the mixture twice. Strain again through a fine-mesh sieve into a serving carafe.
  6. Serve over ice garnished with a cinnamon stick.*** Enjoy!
* To make traditional Mexican-spiced horchata, omit the cardamom pods and use another cinnamon stick. ** I like to use double-strength vanilla extract for the wonderful flavor it imparts. *** If you make a double batch or otherwise save some of your extra horchata for later, be aware that it will separate. That's okay -- just shake it up before serving!


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One Thought on “Indian Horchata

  1. I love vanilla, cinnamon and cadamom … and that means I probably have to make this!!
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