Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
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Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger.
Mexican-style horchata made with rice and almonds gets an infusion of fresh strawberries for a fruity, pastel-hued beverage.
Spanish horchata is thick, creamy and sweet, like an amped-up almond milk.
The Mexican beverage in ice cream form is refreshing, comforting, and especially creamy.
This horchata uses toasted coconut flakes to add richness and flavor.
This is a sorbet that tastes like it isn't, bursting with nutty, buttery, and spicy flavors. It's an easy recipe with a few important tricks. First, use real Ceylon cinnamon, called canela in Mexico. It's a big part of what makes horchata taste like horchata.