• 8 tablespoons white rice
  • 1 cup walnuts, toasted
  • ½ teaspoon cinnamon, ground
  • Zest of half a lime
  • 3 cups hot water
  • 3 cups cold water, divided
  • 1 ¼ cups sugar, or to taste
  • 1 teaspoon vanilla extract


  1. Place the rice in a blender or spice grinder and process until thoroughly pulverized. Transfer to large bowl or pitcher and add walnuts, cinnamon, and lime zest.
  2. Add hot water; cover and let stand at room temperature overnight.
  3. Transfer mixture to a blender and blend as smoothly as possible. Add 2 cups cold water and blend again until thoroughly combined.
  4. Line a strainer with cheesecloth and set it over a large bowl. Slowly pour rice mixture into strainer and let liquid drain into bowl. Slowly press as much of the solids through the strainer as possible. (The more slowly you strain the mixture, the smoother the horchata will be.)
  5. Transfer to a pitcher and stir in remaining 2 cups cold water. Then add sugar and vanilla extract and stir well. Cover and refrigerate until thoroughly chilled.