Lemongrass-Ginger Horchata Recipe

Lauren Rothman
Lemongrass-Ginger Horchata Recipe
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  • Yield:Makes 1 quart
  • Active time:15 minutes
  • Total time:8 hours
This recipe appears in:
3 Delicious Variations on Mexican Horchata to Make at Home

Homemade horchata flavored with lemongrass and ginger. [Photograph: Lauren Rothman]

Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.

Ingredients

  • 1/3 cup white long-grain rice, rinsed
  • 2/3 cup raw almonds
  • 3 cups hot (not boiling) water plus 1 cup cold water, divided
  • 6-inch section lemongrass, finely chopped
  • 2-inch section fresh ginger, smashed
  • 4 tablespoons agave nectar

Directions

  1. 1.

    Add rice, almonds, lemongrass, ginger and hot water to blender and blend on high for 1 minute. Transfer mixture to a covered jar or container and leave to soak at room temperature overnight.

  2. 2.

    The next day, line a fine-meshed sieve with one layer of cheesecloth and set it over a deep bowl. Transfer rice-almond mixture back to blender and add 1 cup cold water. Blend on high for 2 minutes. Carefully pour blend through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid.

  3. 3.

    Add agave nectar to horchata, whisk together, and serve over ice. Transfer remaining horchata to a bottle or container and store in the refrigerator for up to one week.

Lauren Rothman
Almost-Vegetarian, Blogger, Urban Gardener

A recent graduate of the City University of New York's journalism program, Lauren was born, raised, and still resides in Brooklyn. She has been an avid cook and food lover since childhood. Here on Serious Eats, you can check out her drinks and recipes coverage. Want more? take a look at her work elsewhere around the web on her personal website.

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