Mexican Horchata


  • 1 cup long grain white rice
  • 2 water plus
  • 1 large cinnamon stick
  • 1 tbsp vanilla
  • ½ cup blanched almonds
  • 1 ½ cups granulated sugar
  • Ground cinnamon
  • Rinse the rice under cold water until it runs clear.
  • Add the rinsed rice, 2 cups of water, cinnamon stick, vanilla, and blanched almonds to the Instant Pot.
  • Pressure Cook on High for 0 Minutes. After it is done, immediately release the pressure by flipping the valve.
  • Pour all the contents of the Instant Pot into a blender with 4 cups of additional water. Blend for 5 Minutes until smooth. If using a smaller or older blender, remove the cinnamon sticks and add 1 tbsp ground cinnamon.
  • After blending for 5 Minutes, add the sugar and blend on high for another minute until dissolved and incorporated. Strain through a fine mesh strainer.
  • Transfer the contents of the blender to a large mixing bowl. Dilute the horchata mixture with an additional 4 cups of cold water. Add more sugar to taste and serve over ice with a sprinkle of cinnamon.
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