Dirty Horchata Recipe (2024)

Delicious! I made it exactly as written except I used spaghetti instead of rice, maple syrup instead of condensed milk, turmeric and cumin instead of nutmeg and cinnamon, and goat's milk instead of cow's milk. Also used sacrificial blood instead of cold brew. Also spiked it with the screams of my enemies. Also drank from a cursed chalice over ice.

Tried this recipe and it was delicious! The sacrificial blood was hard to get though, my mother wouldn't lay still. Next time I will try the dog..maybe less salty. Any suggestions?

let me just say this. yum. made it exactly as written but used one quart of almond milk instead of the half gallon whole milk. spiked it with kahlua and also drank plain over ice.

Try rice flour instead of the 8+ hour soak. I’ve tried it and it worked wonderfully.

I spoke to Guisados about the recipe and tested it myself. The rice flour you can buy in most stores isn't strong enough to get the right flavor. After testing a few batches to make this recipe, I'd recommend sticking with what's written above to get the best horchata flavor. Enjoy!

Has anyone tried freezing this? I'm thinking of freezing in cubes before adding the cold brew. Then when I want some, pouring hot espresso over the horchata cubes or blending in a blender to make a tasty smoothie.

This gave me such a chuckle. Cheers to you (and your cursed chalice)!

I had it in Puerto Rico with sesame seeds instead of rice, less sugar, and coconut milk. Delicious!

LA local here. Guisados does use rice flour in their horchata - a lot quicker to make. I don't know their ratio, but I would start with 1 part rice flour for every 6 parts milk, then add more as needed. You can also use simple syrup to sweeten.Vanilla would also be really welcome here.

Anyone try adding a little booze to the concoction? Considering adding a bit of rum or bourbon for an upcoming party, and wondering what alcohol folks think would go best here.

Do not confuse Mexican Horchata with Spanish horchata. The latter, related to the French Orgeat is made with almonds.

The commercial horchata we can buy in France is made in Spain using tigernut, which is a tuber, not a nut. It’s delicious and has a lower glycemic load than rice.

Is the rice cooked before soaking? The recipe doesn't say.

Everyone seems to have "tried it exactly as written except, except, except...anyone REALLY try it EXACTLY as written?

If you prefer, substitute milk with your favorite brand. You may also use more water and rice concentrate to make a milkier rice water, sans milk. Instead of a whole can of condensed milk, you can use only half for less sweeter horchata. Many people use evaporated milk in addition to rice water and whole milk/milk substitute. Instead of condensed milk as a sweetener many use regular sugar or even alternative sweeteners. Experiment to find your favorite horchata. Nutmeg as all is optional.

Halving the recipe still made plenty of servings. Subbed pumpkin pie spice since I didn't have nutmeg. Would strain next time. Espresso instead of cold brew!

Rice soaked for 24 hours. I tried it before straining the blended liquid and it was a little gritty for me, so it was strained to remove the rice solids. I made half the batch and it turned out great. The rice I used was nothing special, but it was a long grain variety. The cold brew was homemade also. This has quite the caffeine and sugar kick..yum.

We LOVE this recipe. However, we made an easy version with store-bought rice milk and store-bought cold brew coffee and now we whip it up every time we have a brunch at home!

Really enjoyed this! The nutmeg was strong but not overpowering, one thing I didn't see many people mention was the rice solids... for me they just gathered near the bottom of the bowl once I was done mixing so I just discarded them, not sure if that was intended, but the recipe still tasted great.

Liked this recipe - we’ll see after leaving it a bit in the fridge how it holds up but easy enough. They definitely left out the straining of rice after blending, otherwise you get a very gritty drink.

I really did try this exactly as written. I think next time I might add a little more cold brew concentrate and I might give that Kahlua idea a shot as well.

Great suggestions. But how would you make this vegan?

So happy to see this recipe! Guisado’s is often our reward for the end of our six mile Sunday walk and this drink is why.

This was good! A tiny bit chalky but I think that's just the nature of the drink? I froze half of the "concentrate" before adding the milk since it makes so much. Also used oat milk as opposed to cows milk. Soaked the rice for 24 hours because I forgot to make it the first day.

I made this today and these are my thoughts. I felt it was a bit grainy so I strained it and got rid of the hard bits. I guess I didn't grind the rice down far enough. It made 11 cups though so I'm freezing most of it. I'm not sure what I'll do with it as I make cold brew. After straining, I thought it was delicious! It was very comforting and felt like a trip to the coffee shop!

What about freezing any remaining (I'm alone here)? Worth a try? (Add the coffee after thawing.)

Interested in rice flour version. Jo, how much did you use?

Sacrificial blood was difficult to get; they had a run on it at the farmer's market. Have lots of enemies though so screams were plentiful! My favorite drinking vessel is a single rocks glass so used that and BIG ice cube. Hmmm, delicious.Also used brown rice for the soak. Husband is a diabetic and he is not allowed near white rice; don't even keep it in the pantry.Served as a beverage option at brunch-HUGE hit!

I just poured some raw rice into a glass. Didn’t have cinnamon so I flavored with ant powder.It turned out delicious and everyone had a grin on their face:)Lizzie B.

This recipe maybe popular in Latin America, but Horchata or Orxata is a traditional drink originated in the Valencia region in Spain. No rice at all in the original recipe that is regulated by an organization (like paella, for example). It's made using "chufas" soaked in water for hours and blended after several hours.Find a link to the original and regulated recipe (in Spanish)http://www.chufadevalencia.org/ver/18/Elaboraci%C3%B3n.html