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Oaxacan-Style Horchata

Oaxacan-Style Horchata

Servings 6 Servings



  • 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


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



  • 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.