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!
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!
- 1 cup white basmati rice, rinsed well
- 1 cinnamon stick
- 3 green cardamom pods*
- ⅓ cup sugar
- 1 tsp vanilla extract**
- Pulse the rice in a food processor to break it into smaller pieces.
- 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.
- Remove the cinnamon sticks and cardamom pods, and stir in the sugar and vanilla.
- Transfer the mixture to a blender and blend until very smooth.
- Using a double-thickness of damp cheesecloth, strain the mixture twice. Strain again through a fine-mesh sieve into a serving carafe.
- Serve over ice garnished with a cinnamon stick.*** Enjoy!