My Cozy, Chaotic Guide to Homemade Hazelnut Horchata (Print Version)
A long-form, personal recipe for the creamiest homemade hazelnut horchata. Full of tips, tricks, and stories from my own chaotic kitchen!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Mexican-Inspired
Dietary: Vegan, Dairy-Free, Gluten-Free
# Ingredients:
→ The Base
01 -
1 cup raw, unsalted hazelnuts
02 -
1 cup long-grain white rice
03 -
6 cups filtered water, divided
→ The Sweet & Spicy Crew
04 -
2 large cinnamon sticks
05 -
4-6 pitted Medjool dates (or 1/4 to 1/3 cup maple syrup, to taste)
06 -
1 tsp pure vanilla extract
→ Finishing Touches
07 -
Pinch of fine sea salt
08 -
Ground cinnamon, for dusting
→ Optional Fun Stuff
09 -
Splash of bourbon or spiced rum
10 -
1 tbsp cocoa powder for a 'Nutella' version
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spread raw hazelnuts and rice on a baking sheet. Toast for 8-10 minutes until fragrant. Let cool slightly.
02 -
Transfer toasted nuts and rice to a blender. Add 4 cups of water and the cinnamon sticks. Let soak on the counter for at least 8 hours or overnight.
03 -
Remove cinnamon sticks. Add pitted dates or maple syrup. Blend on high for 2-3 minutes until as smooth as possible.
04 -
Pour the mixture through a fine-mesh sieve set over a large bowl. Press the pulp with a spatula to extract all the liquid. Reserve the pulp.
05 -
Return the pulp to the blender with 1-2 cups of fresh water. Blend again on high for 1 minute to extract more flavor.
06 -
Strain the second blend through the sieve into the bowl. Then, line the sieve with a nut milk bag or cheesecloth and pour all the horchata through it for an ultra-smooth finish. Squeeze gently.
07 -
Stir in the vanilla extract and pinch of salt. Taste and adjust sweetness if needed. Chill in the refrigerator for at least 2-3 hours. Serve over ice with a sprinkle of cinnamon.
# Notes:
01 -
Personal Tip: Toasting the rice along with the nuts is a game-changer for flavor depth!
02 -
Storage Advice: Store in a sealed jar in the fridge for up to 4 days. It will separate—just shake it vigorously before serving.
03 -
Substitution Suggestion: Raw almonds work as a perfect 1:1 substitute for hazelnuts for a more classic take.
04 -
Serving Tip: Always serve this ice-cold over plenty of ice. A splash of spiced rum makes for a fantastic grown-up treat.
# Equipment Needed:
01 -
High-powered blender
02 -
Baking sheet
03 -
Fine-mesh sieve
04 -
Nut milk bag or cheesecloth
05 -
Large bowl or pitcher
# Nutrition (Per Serving):
Calories: 280 kcal
Total Fat: 15g
Total Carbohydrate: 35g
Protein: 4g