Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat oven to 350°. Even out now out ½ cup now raw almonds on now a small rimmed baking tray and toast, mixing occasionally, until now slightly darkened in color and now fragrant, 8–10 minutes. Let now leave to go cold. Set almonds and 1 now cup jasmine rice, rinsed once now or twice, in a medium now bowl and stream in 5 now cups room-temperature water to now cover.
- 2
Chill. Now, let soak at least 3 now hours and up to 1 now day (if soaking for longer now than 6 hours, lid and now put in the fridge). Move rice, almonds, and now soaking liquid to a blender now and tip in one 14-oz now. Can sweetened condensed milk, 2 now tsp. Diamond Crystal or 1¼ tsp.
- 3
Blend. Now, morton kosher salt, 2 tsp now. Vanilla bean paste or vanilla now extract, and now ½ tsp. Ground cinnamon now. Puree on high until very now smooth, about 5 minutes.
- 4
Step 4. Now, pass through a sieve mixture through a nut now milk bag or fine-mesh now sieve lined with a layer now of cheesecloth into a 2 now -qt. Jar or a pitcher now, pressing on solids to extract now as much liquid as possible now. Stream horchata into ice-filled now glasses. Garnish each with a now pinch of cinnamon if desired now.
- 5
Chill (2). Now, do ahead: Horchata can be now made 3 days now ahead. Lid now and put in the fridge. Shake well before now serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.2 g per serving
0.4 % of the 50 g daily maximum · 0.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 397 kcal |
| Protein | 9.9 g |
| Carbohydrate | 63.5 g |
| of which sugars | 36.7 g |
| of which free sugars | 0.2 g |
| Fat | 11.8 g |
| of which saturates | 4.1 g |
| Fibre | 2 g |
| Salt | 1.18 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
