Skip to content
About Antigua
Vida Antigua
FAQ
Jobs
Where is Antigua Guatemala?
General Facts
Weather & Climate
National Holidays
Medical & Emergencies
Communication
Monetary Currency
Culture
Learning Spanish
Blogs
Travel
Travel Planning and Support
Guatemala Climate
Guatemala Destinations
Lake Atitlán Towns
Accommodations
Hotels
Antigua Hotels Video Playlist
Hostels
Airbnb
Dining
Restaurants
Cafes
Bars and Clubs
Live Music and Weekly Events Schedule Antigua Guatemala
Food Franchises
Delivery Services
Explore
Shopping
Sights and Attractions
Antigua Attractions Video Playlist
Health and Wellness
Spa Services Antigua
Fitness
Classes and Workshops
Tours and Experiences
Tour Operators
Towns Surrounding Antigua
Professional Services
Guatemalan Recipes
About Us
Contact Us
Menu
About Antigua
Vida Antigua
FAQ
Jobs
Where is Antigua Guatemala?
General Facts
Weather & Climate
National Holidays
Medical & Emergencies
Communication
Monetary Currency
Culture
Learning Spanish
Blogs
Travel
Travel Planning and Support
Guatemala Climate
Guatemala Destinations
Lake Atitlán Towns
Accommodations
Hotels
Antigua Hotels Video Playlist
Hostels
Airbnb
Dining
Restaurants
Cafes
Bars and Clubs
Live Music and Weekly Events Schedule Antigua Guatemala
Food Franchises
Delivery Services
Explore
Shopping
Sights and Attractions
Antigua Attractions Video Playlist
Health and Wellness
Spa Services Antigua
Fitness
Classes and Workshops
Tours and Experiences
Tour Operators
Towns Surrounding Antigua
Professional Services
Guatemalan Recipes
About Us
Contact Us
Horchata, Rice Milk Beverage
Paula Bendfeldt-Diaz
WEBSITE
Ingredients:
1 cup of white rice
1/4 cup lightly toasted pumpkin seeds (Pepitoria)
1/2 cup of almonds
4 cups of water
1 cinnamon stick
A pinch of salt
2 cups of milk
1/4 teaspoon vanilla extract
1/2 cup of sugar
Cinnamon powder
Instructions:
Rinse the rice and place it in a blender or food processor along with the Pepitoria (toasted pumpkin seeds) and almonds.
Add 2 cups of water and blend until the rice is finely ground.
Transfer the rice mixture to a large bowl and add the remaining 2 cups of water, cinnamon stick, and a pinch of salt. Stir well.
Cover the bowl and let it sit at room temperature for 4-6 hours or overnight.
Strain the mixture through a fine mesh strainer or cheesecloth into another large bowl.
Discard the solids and add the milk, vanilla extract, and sugar. Stir well.
Chill the agua de horchata for at least 2 hours or until it’s cold.
Serve over ice, garnished with a sprinkle of ground cinnamon or a cinnamon stick.
Prev
VIEW MORE
Jocón de pollo, Chicken in Green Tomatillo Sauce
VIEW MORE
Hilachas, a Guatemalan Shredded Beef Stew
Next