Horchata
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Rice Horchata was originated in Yucatán, and because of its relation with the Maya world, it has also been prepared in Guatemala for several centuries. It is cooked in the same manner: using rice, cinnamon, almonds, sugar and water. There is a document in the Central American General Archive in which this beverage is mentioned in a detail of spendatures for the preparation of beverages for King Charles IV’s jury in 1789.
Now you can make fresh Horchata at home, or also find a variety of mixes that only require the addition of water or milk… But we prefer the home made version! It’s easy to do and tastes wonderful!
Helga
Horchata
A Foodies’ Kitchen Original Recipe
Makes 4-6 glasses
Ingredients:
1 lb. rice
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 can evaporated milk
Sugar to taste
Preparation:
- Put the rice in a large bowl and add enough water to completely cover it, letting it soak overnight.
- The next day, blend it with enough water to completely grind the rice and add the can of milk, sugar, vanilla and cinnamon.
- Serve ice cold.
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Comments (12)
Megan
July 18, 2012 at 11:37 am
That looks delicious and easy! In addition to cinnamon and vanilla, I see almonds, pumpkin seeds, and . . . what is the item bottom right? Thank you!
Kitty
July 18, 2012 at 11:43 am
Thanks for your comment Megan! It’s cinnamon too :) Make sure you try it!
jessica
July 18, 2013 at 4:25 pm
did you put the almonds in the horchata as well?
Kitty
July 18, 2013 at 4:34 pm
Hi Jessica!
In this recipe we didn’t add the almonds. However, depending on the country you search the recipe in, you can find nuts and almonds in its ingredients. So, if you want to add almonds or nuts, you add them with the rice before soaking them in water, then continue the instructions as provided in the recipe.
~ Kitty
Alvaro
September 20, 2016 at 7:27 pm
I wish you would try an absolute amazing version of Horchata made with Mazapán from Asiole. This amazing and refreshing drink is one of a kind and can only be made with delicious pumpkin seed marzipan, which is traditional from the Guatemalan gastronomy. Sadly it cannot be enjoyed at its birthplace, Restaurante Asiole in Amatitlan, but you can still purchase the marzipan from them and make it at home (they are not jealous and provide the recipe on the back of the box!)
Kitty
September 20, 2016 at 8:37 pm
Thanks Alvaro! Next time we are in Amatitlán will look for the Marzipan 💙
Mark
October 24, 2016 at 3:03 pm
How many servings are in this recipe
Kitty
October 24, 2016 at 3:11 pm
Hi Mark! This recipe makes about 4-6 glasses of Horchata.
Susan Giffen
November 7, 2016 at 4:27 pm
I had an amazing horchata at Peace Nation Cafe, in Kingston, NY. But it had peanuts cocoa and morro in it. Any ideas about where to get morro in the US? Thanks, Susan
Kitty
November 7, 2016 at 5:18 pm
Hi Susan! I would try looking into the International/Latin-American food section at a big grocery store. The places I found online, seem that they no longer carry morro seeds. Morro is used often instead of rice, so I would suggest trying our recipe, adding a few peanuts and adding cacao nibs for the chocolate twist!