Cashew Horchata (Horchata de Nuez de la India)

From the kitchen of Carly

Creamy cashews and toasted rice blended with cinnamon and piloncillo create this silky, subtly sweet horchata. Soak overnight, blend smooth, strain, and pour over ice for a refreshing drink that tastes like comfort in a glass.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup (130 g) cashews
  • 11 cup (185 g) brown rice
  • 1½ Mexican cinnamon stick
  • 14 tablespoons shaved piloncillo or brown sugar, plus more to taste
  • 14 cups (950 ml/32 fl oz) water

Instructions

  1. In a deep container, combine the cashews, rice, cinnamon stick, 4 tablespoons sugar, and the water. Cover and refrigerate for at least 8 hours and up to overnight.

  2. Transfer all of the ingredients to a blender and blend until smooth. Strain the mixture through a fine-mesh sieve (discard the solids). If desired, add more sugar to taste. Serve over ice.