Go Back
Oaxacan-Style Horchata
Print

Oaxacan-Style Horchata

A recipe for Oaxacan-Style Horchata from the cookbook, Nopalito, written by Gonzalo Guzmán.
Course Drinks
Cuisine Mexican
Keyword beverage, drink, horchata, Mexican, Mexico, Oaxaca, strawberries
Prep Time 15 minutes
Cook Time 0 minutes
Resting Time: 8 hours
Total Time 8 hours 15 minutes
Servings 6 Servings

Ingredients

Horchata:

  • 1 3/4 cups cooked long-grain brown rice preferably organic
  • 1 cup raw almonds
  • 3/4 cup plus 2 tablespoons agave nectar
  • 1/4 teaspoon freshly ground cinnamon

Oaxacan-Style:

  • 1 cup cleaned and stemmed strawberries
  • 1/2 cup agave nectar
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon kosher salt

Instructions

Horchata:

  • Pour 3 cups of water into the bowl of a blender or a large mixing bowl and add the brown rice, almonds, agave nectar, and cinnamon. Let soak overnight.
  • Blend in a high-powered blender until smooth, then mix with an additional 6 cups water. Strain through a fine-mesh strainer. 

Oaxacan-Style Horchata:

  • In a blender, combine the strawberries, agave nectar, lime juice, and salt; blend this syrup until smooth.
  • For each serving, fill up a 12-ounce glass with ice and fill three-quarters of the way with horchata. Pour 2 ounces Oaxacan-style syrup on top.