Featured Recipe
Cinnamon Almond Horchata
By Kate
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Uncooked jasmine rice soaked with almond milk and water. Cinnamon sticks steeped overnight for deep warm aroma. Sweetened with evaporated milk and honey instead of condensed milk. Vanilla extract and freshly grated nutmeg for a twist. Strain through fine mesh to catch rice grit and spice bits. Serve chilled over ice with a dusting of toasted cinnamon. A nutty, lightly spiced take on the classic Mexican drink with altered dairy components and greater nut complexity.
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Prep:
12 min
Cook:
0 min
Total:
Serves:
7 servings
horchata
Mexican cuisine
beverages
dairy alternatives
summer drinks
Introduction
Rice soaking in water. Cinnamon sticks resting inside. Cool fridge air wrapping these flavors up overnight. Not pureed beyond reason — bits left in, some grit stays. A nutty shakeup with almond milk replacing half the dairy weight. Honey for sweetness, evaporated milk to keep creamy texture but less indulgent than sweetened condensed. Nutmeg seeds grated freshly, not the usual ground cinnamon alone — adds complexity and a pinch of surprise. Serve ice-cold, glass sweating, dusted with ground cinnamon. Not syrupy, not overly sweet, just enough punch for a cool, comforting sip. Practical, simple, slightly rustic but with careful flavor balance.
Ingredients
About the ingredients
Uncooked jasmine rice is a swap for traditional long grain white rice, offering a slightly fragrant edge but requires a good rinse to shed excess starch. Almond milk lightens creaminess without watering down key flavors. Evaporated milk instead of sweetened condensed cuts back on overt sweetness but keeps body dense and mouth-coating. Honey as sweetener instead of canned syrup or condensed milk offers control but adjust based on your taste buds or local honey availability. Fresh nutmeg is often overlooked but really pulls the flavor into a warmer rounded profile. Cinnamon sticks—always fresh, never older than six months for best oil release. Fine mesh sieve prevents gritty mouths or brick-like sediment buildup, essential for drinkability. For vegan, go full plant milk and natural sweeteners-only. Toasting the sticks early is a bonus step, intensifies aromas but optional if in a hurry.
Method
Technique Tips
Rinsing rice smooths out the final drink and prevents thick pasty textures. Blending in short pulses — no more than 4-5 quick bursts — creates texture without overkill. Mixing in two stages (water steeping, then milk and sweetener) keeps control over sweetness and body; add sweetener last and adjust. Steeping really extracts cinnamon oils—don’t skip overnight chill or you risk bland flavor. Straining is key—pressure with back of a spoon, but be gentle to avoid smashing solids into slurry. Stir well after milk addition, make sure honey fully dissolves; warm the honey slightly if needed. Serve over ice; temperature impacts perception of sweetness and spice, cold dulls aroma so extra cinnamon garnish balances. Store leftovers in cold fridge sealed — shake to reincorporate settled texture. Overblending or skipping strain leads to cloudy sludgy drink; underblend loses flavor extraction. Real horchata lives in balancing gritty and smooth parts evenly.
Chef's Notes
- 💡 Rinse jasmine rice well. Clear water, less starch. Essential for texture. Not a full polish but key for flavor. A quick rinse changes the vibe. Helps prevent a thick drink. Very important step. Save time — rinse while snacks prep.
- 💡 When blending rice, control pulse time. 4 short bursts max. Don't overdo it. Keep texture grainy - that rustic feel. No more than a coarse chop. Too much blending becomes gummy. Focus on that rough, grainy essence.
- 💡 For steeping, go overnight whenever possible. 11 to 13 hours lets flavors dive deep. Smell will guide you; sweet cinnamon wafting through the air. A sure sign you're ready for the next step. Don’t rush this one. Bad steeping leads to blandness.
- 💡 When straining, be gentle. Press but don’t mash. Avoid putting solids into slurry. Aim for that creamy base with small bits remaining. Too coarse or too fine can mess the drink’s character.
- 💡 For sweetness, adjust according your taste. Honey can be mild or bold. Use local varieties for different profiles. Evaporated milk offers creaminess without cloying. A good alternative for traditional recipes. Mix and match, don’t stick to one method.
Kitchen Wisdom
Why does my horchata taste watery?
Adjust rice, more soak time. Balance rice-water ratio carefully. Aim for creaminess, not just water. Under or over-soaked rice messes flavor extraction. Taste should be creamy.
Can I use different types of milk?
Absolutely! Substitute cashew milk or oat milk. Each gives unique flavor notes. Adjust honey accordingly though, since they differ in sweetness. Find that right balance for your palate.
How do I store leftovers?
Seal tightly in fridge. Up to 4 days max. Expect sediment to settle. Shake before serving to reincorporate. If too thick, splash of water helps. Taste checks for sweetness.
What if my horchata is too thick?
Thin with a bit of water or almond milk. Adjust based on your preference. Watch texture closely while blending; don’t over-blend, that makes it go gummy. Always check balance.
