Mexican•indulgent
Oaxacan-Style Horchata
A recipe for Oaxacan-Style Horchata from the cookbook, Nopalito, written by Gonzalo Guzmán.
- Prep time
- 15 min
- Cook time
- 5 hr 47 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
6
- 1+3/4 cup cooked long-grain brown rice (preferably organic)
- 1 cup raw almonds
- 3/4 cup plus 2 tablespoons agave nectar
- 1/4 tsp freshly ground cinnamon
- 1 cup cleaned and stemmed strawberries
- 1/2 cup agave nectar
- 1+1/2 tsp freshly squeezed lime juice
- 1/4 tsp kosher salt
Instructions
- 1
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.
- 2
Blend in a high-powered blender until smooth, then mix with an additional 6 cups water. Strain through a fine-mesh strainer.
- 3
In a blender, combine the strawberries, agave nectar, lime juice, and salt; blend this syrup until smooth.
- 4
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.