Horchata Recipe

Create this simple horchata recipe in your slow cooker. Add cinnamon sticks to the mix for an extra rich flavor in this creamy, delicious drink.

article image
by Adobestock/ricka_kinamoto
2 hrs 40 min DURATION
2 hrs 30 min COOK TIME
10 min PREP TIME
15-20 servings SERVINGS

Ingredients

  • 12 cups water, plus more for blending
  • 3 cups uncooked long-grain white rice
  • 1-1/2 cups granulated sugar, plus more to taste
  • 1 cup raw almonds
  • 3 (4-inch) cinnamon sticks
  • Ice

Directions

  • Combine 12 cups of water, the rice, 1-1/2 cups of sugar, almonds, and cinnamon sticks in a slow cooker, cover, and cook on low for 2-1/2 hours. Remove the cinnamon sticks.
  • Working in batches, transfer the contents of the slow cooker to a blender. Cover and blend on high speed until the mixture is nearly smooth (the mixture will still have small bits of rice); add more water if needed. Strain the mixture, taste, and add more sugar if needed.
  • Serve over ice.
PRINT RECIPE

The book provides 100 Tex-Mex favorites that can easily be made in your slow-cooker. The following excerpt is from Chapter 5, “Beverages and Cocktails.”

Traditionally, horchata is made by pouring boiling water over rice and almonds, straining through a cloth, and allowing the mixture to sit overnight. These days, it’s much easier to use a slow cooker. You simply throw in all of your ingredients, walk away, and let the slow cooker do the work. I give my horchata extra richness by adding cinnamon sticks to the mixture. Once they’ve softened, they’re easily blended into the drink, lending it a beautiful cinnamon color.

More from The Tex-Mex Slow Cooker:

Excerpted with permission from The Tex-Mex Slow Cooker, by Vianney Rodriguez. Published by The Countryman Press, © 2018.In The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals, Vianney Rodriguez share her tips and tricks to serving out Tex-Mex classics.