- 3/4 cup basmati rice
- 6 cardamom pods, seeds removed and crushed
- 1 teaspoon ground cinnamon, or more to taste
- 1/3 cup peeled, slivered almonds
- 5 cups water
- 1/4 cup white sugar
- Place rice in a blender and grind to a fine texture. Transfer to a large pitcher. Add crushed cardamom and cinnamon.
- Grind almonds and 1/3 cup water together in the blender. Add to rice mixture in the pitcher. Add 4 cups water and stir. Cover pitcher and let horchata sit 8 hours to overnight.
- Transfer horchata to the blender and add sugar. Blend, gradually adding 2/3 cup water, until smooth. Pour mixture through cheesecloth into a separate container, squeezing gently to extract the milk. Refrigerate horchata 15 minutes before serving.
09/30/2019
recipepes.com
non-dairy horchata, recipe
PT15M
PT1H
5
455 calories