Smith & Daughters
1 litre
Bonnie Savage

Horchata is such a classic Spanish and Mexican drink we had to include it in so many ways at Smith & Daughters. And we thought why not mix it up? In Mexico, horchata is typically made with rice, but in Spain they use almonds, so we used both! We started with the basic horchata, which over ice and topped with cinnamon is a dream, but then made it into a rice pudding deeeelish, and then added cognac, espresso and a few other things and made a crazy popular cocktail. What can’t horchata do?


Quantity Ingredient
200g jasmine rice or long-grain rice
80g almonds, with or without skins
750ml hot water
1/2 teaspoon ground cinnamon, plus extra, for garnish (optional)
2 cloves
2 strips orange peel, white pith removed
230g caster sugar
1 teaspoon vanilla bean paste or extract
pinch salt
ice cubes


  1. Place the rice, almonds and hot water in a blender. Blend on low speed for 10 seconds. Add the ground cinnamon, cloves and orange peel. Set aside for at least 4 hours or, preferably, overnight.
  2. Remove the orange peel and blend the rice and almond mixture again, but this time blend until the mixture is as smooth as possible. Add 1 litre water along with the sugar, vanilla and salt and blend again until well combined.
  3. Line a fine-meshed sieve with a few layers of muslin and set it over a large bowl. Pour the horchata into the sieve, about 250 ml at a time, pushing onto the solids to get as much liquid as possible.
  4. Pour the horchata into a jug. If you prefer a slightly thinner horchata, add another 250 ml water and stir to combine.
  5. Serve chilled over ice and dusted with cinnamon, if desired.
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