Thick, creamy, and delicious, this nourishing honey-sweetened horchata is packed full of vitamins, minerals, and prebiotics! Itβs a sweet, cinnamon-y favorite.
A Hispanic Favorite
If youβve never had horchata, youβre in for a treat, my friend! Traditionally, horchata is a flavored plant-based milk originating way back in the 13-century in Valencia, Spain. While in Spain it is usually made with soaked, ground tiger nuts, here in the United States and Mexico itβs usually made with white rice.
Horchata can be served hot or cold, and can even be used as a flavor base for other recipes (see my friend Emilyβs horchata ice cream). Horchata de arroz is made with rice, vanilla, and cinnamon.Β
If youβre looking for more delicious healthy Mexican favorites, here are a few my family lovesβ¦
- Easy, Mild 5-Minute Salsa
- Chicken Fajitas in the Instant Pot
- Grain-Free Mexican Chocolate Cake
- Broccoli Chimichurri Sauce
- Paleo Mexican Chocolate Blender Brownies
- Frozen Mexican Hot Chocolate
- Grilled Tenderloin Tacos
- Grain-Free Chipotle-Style Burrito Bowls
- Cilantro Lime Cauliflower Rice
Nourishing Honey-Sweetened Horchata.
Most horchata recipes contain quite a bit of sugar, but I (of course) always opt for naturally sweetening my treats. So this horchata recipe is sweetened with honey, instead of cane sugar! While I opted for honey as my sweetener, I also added in a vitamin and mineral boost from raw egg yolks! Yep, you read that right. Raw.Β
If youβre worried about using raw eggs in your horchata, you donβt need to worry about it. Healthy eggs are packed full of nutrition, like vitamins B6, folate, B12, A, D, E, and K, as well as calcium and iron! And believe it or not, all that nutrition is easier for your body to digest when the eggs are raw.
The trick to using raw eggs is to use the highest quality ones you can find. I use my fresh ones from my backyard hens, and if you can find pastured ones, please use those. If not, organic is fine.Β
How to make horchata.
Horchata is a super simple drink to make. All you need is leftover rice, a couple real food staples like cinnamon and honey, and a blender. If you happen to have homemade rice milk on hand (or store bought) you can use that in place of the rice and water in the recipe. Just add the remaining ingredients in and blend.
I like to use jasmine rise in my horchata, itβs already got a sweetish flavor, so it pairs well with the drink. If youβre thinking, I thought this was a paleo-friendly blog, how can you be pushing rice in a recipe? listen up. The way your body handles leftover rice (as in cooked, cooled, and the used again) is different than if you eat freshly cooked rice.
Resistant Starch.
Once cooked and cooled, rice falls into the category of a resistant starch. We all know that rice isΒ full of starch to begin with, and once eaten that starch turns to sugars in our body. An over abundance of sugars in your gut can lead to all sorts of issues. But what is resistant starch?
Resistant starch is found in certain foods that have been cooked and cooled. Legumes, grains, and potatoes can become resistant starches. This starch resists being digested in the small intestine, staying intact to become food for the good bacteria (flora) thatβs found in our large intestine and thus falling into the category ofΒ prebiotics.Β
If you have a rice allergy or intolerance, I would probably suggest not trying rice for your first resistant starch. Maybe try some leftover potatoes or some refried beans (makes sure the beans have been properly prepared!). But if you have no other aversions to rice, give this nourishing honey-sweetened horchata a try!
In the recipe card Iβve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links wonβt cost you anything extra. Thanks!
Honey-Sweetened Horchata
Free from gluten, dairy, and refined sugar.
Ingredients
1 quart water
2 cups cooked and cooled white rice (I use jasmine)
1 tablespoon + 1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons local honey
2 yolks
Instructions
Place everything in a blender and puree on high for at least one minute.
The mixture should be thick and smooth.
Serve hot or over ice.
Mmm this horchata is so tasty! Love that I can make it at home!
Thanks, Tina! π
I love horchata and am so glad that it’s so easy to make at home! So comforting and delicious!
Yes, it’s so easy! I’m glad you like the recipe, Kelly!
Raia, I’ve never made horchata like this and love the idea. I’m going to do this for our family in the next couple of days. We often have leftover white rice. I have to leave the yolks out for my egg-free kiddo, but I so look forward to this!! I’ve tried making homemade rice milk from dry grains, and it never turns out quite right. This sounds much gentler and easier! π
I hope you enjoy it, Megan! It is still quite delicious without the yolks. π And I agree, homemade rice milk with dry grains is pretty disappointing. Haha.
Cheers to horachata, it’s pretty popular in Texas . . . I more see people drink it cold! But, now with some cooler weather I want to make my own and try it hot — so thanks for the inspo and how-to!
You’re so welcome! I hope you enjoy it, Jennifer!
I’ve only had Horchata at restaurants. It will be such fun to make this at home with the kids! Thanks π
You’re so welcome! My kids LOVE it!
I was already sold and then I saw you add egg yolks which is brilliant! Definitely need to try this.
Haha. They are a pretty great addition. π I hope you enjoy it, Donny!