Horchata | Midwest Living



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  • Makes: 4 servings
  • Yield: 4 cups
  • Prep 15 mins
  • Total Time 15 mins

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Traditionally, this sweet drink is made by soaking rice (and sometimes blanched almonds, too) overnight in water, then pureeing and straining the mixture. Our shortcut version uses purchased rice milk, and we could barely tell it apart from the real deal in side-by-side tests. A combo of almond and rice milk would also be good.


  • 4 cups unsweetened rice milk
  • 1/4 cup sugar
  • 1 3-inch cinnamon stick
  • 1/2 teaspoon almond extract
  • Ice cubes


  1. In a large saucepan, bring rice milk, sugar, cinnamon stick and almond extract to a simmer over medium heat. Cook, stirring, until sugar dissolves and mixture is aromatic, about 5 minutes. Serve hot, or let cool and serve over ice.

Nutrition Facts


Servings Per Recipe 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 2, Polyunsaturated fat (g) 1, Folate (µg) 0, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 36, Niacin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, chol. (mg) 0, Thiamin (mg) 0, vit. C (mg) 0, iron (mg) 1, Fat, total (g) 3, cal. (kcal) 170, vit. A (IU) 500, pro. (g) 1, calcium (mg) 300, sugar (g) 23, Potassium (mg) 1, fiber (g) 0, sodium (mg) 100

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