Wondering how to make horchata? We've got you covered. This Classic Mexican Horchata recipe is super classic except that we use dates instead of granulated sugar to sweeten in because we want to be a touch healthier!
Soak The Horchata Base: Bring 6 cups of water to a boil over high heat. Combine boiling water, rice, almonds, dates, cinnamon, and a pinch of salt in a large bowl. Cover and let stand at room temperature for at least 8 hours and up to 24 hours.
Blend The Horchata: Remove cinnamon then put half of the mix into a blender. Make sure to add equal parts solids and liquids to help the blender along. Set to the highest speed and process the horchata until smooth, about 3 to 4 minutes.
Sweeten The Horchata: Strain the mixture through a fine mesh strainer. The horchata will be a touch chalky thanks to the rice. If you want it silkier and smoother, strain the mixture through a fine mesh sieve lined with a double layer of cheesecloth. If you want it sweeter, add some maple syrup or agave nectar and stir to combine. Refrigerate for at least 2 hours or overnight before serving.
Serve over ice and garnish with grated cinnamon or grated lime zest or toasted coconut or all three!