~304 cal · 7g protein · 48g carbs · 10g fat (estimated, per serving)
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Glass of creamy white horchata dusted with cinnamon
🇲🇽 Jalisco
Mexican horchata is the creamy white agua fresca found on every taqueria counter, blended from soaked rice and cinnamon (and often almonds) with no dairy at all. Cool, sweet, and faintly gritty, it tames the heat of a chili-laced meal like nothing else.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 cup long-grain white rice
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1/2 cup blanched almonds
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1 cinnamon stick
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1/2 cup sugar
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1 tsp vanilla
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5 cups water
Instructions
1
Soak the rice, almonds, and cinnamon in 2 cups of the water for at least 4 hours (or overnight).
2
Blend the mixture with its soaking water until as smooth as possible.
3
Strain through a fine cloth, pressing to extract the liquid.
4
Stir in the remaining water, sugar, and vanilla.
5
Chill and serve over ice with a dusting of cinnamon.
Jalisco tradition.
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🌏 While it simmers — know your destination
📍
Jalisco. Birthplace of mariachi, tequila, and birria worth a pilgrimage.
🗺️
Mexico. A UNESCO-recognized cuisine older than any border.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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