CHOCOLATE HORCHATA – You read that right! This sweet and creamy rice beverage is made with chocolate, cinnamon, and almonds. It’s sure to become a new favorite.
Here’s what you need
- White rice
- Hot water
- Cinnamon stick
- Sliced almonds
- Granulated sugar
- Mexican style instant hot chocolate mix (Abuelita works great)
- Vanilla extract
- Sweetened condensed milk
- Evaporated milk
- Whole milk
Let’s get started
Start by rinsing the rice in a colander. I generally use the spray setting on the faucet and toss the rice around a bit, just to make sure everything gets rinsed. Then, pour the rinsed rice into a medium-sized bowl and add the hot water, cinnamon stick, and sliced almond.
Cover the bowl with a loose towel and let it soak for at least 4 hours. If you’re able to plan ahead of time, soaking overnight is even better. Once you’re ready to make the Chocolate Horchata transfer the rice mixture to a blender. Add the sugar and hot chocolate mix. Blend on high until smooth.
Next, slowly pour the liquid through a fine-mesh strainer into a large pitcher. Sometimes the ground bits clog up the strainer. If that’s happening, use a spatula to work them to the edges of the strainer to help more liquid move through.
After straining the liquid, add the vanilla extract, sweetened condensed milk, evaporated milk, and whole milk. Use a large whisk to combine everything.
Chill the horchata for about an hour before serving the horchata over ice. Chilling is optional here. However, horchata is best when it’s COLD. For the sake of anyone who doesn’t want their’s served over ice, I recommend chilling before serving.
Tips and Tricks
Straining: Straining is a must! If you don’t strain at least once, the horchata will be very grainy. If you have the patience, I recommend straining it completely 2-3 times.
Instant Mexican Style Hot Chocolate: If you can only find this in packets, use 8 (1 ounce) packets.
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Chocolate Horchata
CHOCOLATE HORCHATA - You read that right! This sweet and creamy rice beverage is made with chocolate, cinnamon, and almonds. It's sure to become a new favorite.
Ingredients
- 1 1/2 cups uncooked white rice
- 4 cups hot water
- 1 large cinnamon stick
- 1/2 cup sliced almonds
- 3/4 cup granulated sugar
- 1 1/4 cup Mexican style instant hot chocolate mix (Abuelita works great)
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 4 cups whole milk
Instructions
- In a medium-sized colander, add the rice and rinse.
- Transfer the rice to a medium-sized bowl. Add the hot water, cinnamon stick, and sliced almonds. Soak for at least 4 hours. (Soaking overnight is even better, if you have the time)
- Transfer the rice mixture to a blender. Add the sugar and hot chocolate mix. Blend on high until smooth.
- Slowly pour the liquid through a fine-mesh strainer into a large pitcher. You may need to use a spatula to work the ground bits to the edges of the strainer to help more liquid move through.
- Add the vanilla extract, sweetened condensed milk, evaporated milk, and whole milk to the strained mixture in the pitcher. Use a large whisk to combine until smooth.
- Chill the horchata for about an hour.
- Give the horchata a good stir. Serve over ice.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 378Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 234mgCarbohydrates: 71gFiber: 2gSugar: 43gProtein: 8g
Nutritional information is provided as a courtesy and is only an estimate.
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