There’s more than one way to make horchata. In Spain, it’s made with tigernut, while Puerto Ricans use sesame seeds and Costa Ricans make it with jicaro seeds and nuts like cashews and almonds. Our recipe, though, was inspired by the classic Mexican preparation. All you need to make it is rice, agave syrup and water—there’s no fuss, no nuts and no dairy. You can drink it on its own, spike it with tequila, or use it in a variety of boozy, south-of-the-border inspired libations.
Supercall’s House Horchata
1 Cup white rice
1 Cup brown rice
1 1- to 3-inch Cinnamon Sticks
6 cups water
0.5 Cup agave nectar
- Toast the rice and cinnamon in a frying pan with a pinch of salt. Remove from heat and reserve.
- Add all ingredients to a blender and blend on high speed until rice is pulverized.
- Let the mixture rest overnight in the fridge.
- Strain the mixture through a nut milk bag or a cheesecloth-lined colander into a pitcher. Refrigerate until serving.
- Horchata will separate, stir before serving.