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Skimkim Yummies: Horchata

With these sweltering days, we need SOMEthing to cool us down. In my neighborhood of Sunset Park, Brooklyn, a predominately Mexican and Chinese area (with spatterings of Dominicans and Puerto Ricans, and one half Korean-Scotch Irish Woman), horchata is on every corner. A traditional “milky” rice/almond/cinnamon drink, it sits in huge plastic jugs and is ladled into white styrofoam cups for a quick refresher. Of course, there are many ways to make horchata since there are so many latin american countries, but I’m gonna go with the familiar Mexican version.


  • 1 c long-grain white rice
  • 1 c whole blanched almonds
  • 1 stick cinnamon
  • 2/3 cup sugar (Sugar In the Raw or Agave is yummy)
  • 5 cups water (room temp)

Chop the rice in a food processor. Combine rice, almonds, and cinnamon in a large plastic bowl. Add half the water (2.5 c) and let sit for 3 hours or so. No less, but up to 6 hours is okay. After this soak, purée or blend the mixture. Add rest water. Run through a fine sieve or cheesecloth to remove the grit. Add sugar and mix to dissolve. Refrigerate for a few hours. Serve over ice with a dash of cinnamon as garnish.

Make popsicles with this! Yum! To make a cocktail, add dark rum. What???

Check me out on “Hot Grease”, on Heritage Radio Network talking about my upcoming food+art event, Something I Ate. Go take a listen!

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2 Responses to “Skimkim Yummies: Horchata”

  1. Queen of Bows QueenofBows says:

    Horchata is part of why I live. It almost makes me want to move to your ‘hood, if they have more supply than my joints that run out all the time.

  2. Skimkim Skimkim says:

    After writing this, I went and got one up the street. $2!!!! Wooha!


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