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4/11/17Spring at the Studio Horchata






Inspired by the jasmine and citrus blossom breeze that comes in thru our window at the studio, this variation of horchata is a lovely afternoon treat. Add cold brew if you need an extra pick me up!

1.5 cups uncooked rice (we used California wild rice)

.5 cups almonds

½ cup pitted dates

2 sticks of cinnamon

3-5 pods of cardamom

½ cup honey

1 tbs orange blossom water

8 cups water


With the exception of the orange blossom water, blend all ingredients on high for one minute.

Pour into a large jar and leave overnight.

Strain with cheesecloth.

Stir in orange blossom water and serve chilled (or warm).

Recipe by Bethany Harris for The Jungalow
Photos by Justina Blakeney

Justina Blakeney Justina Blakeney

Designer, artist, stylist & mama. Founder and CCO at The Jungalow. Crazy for color, pattern and plants!

6 responses to “Spring at the Studio Horchata”

  1. Nomi says:

    Is this cooked rice or hard rice? Does it matter how old the rice is (I have some in my pantry that’s probably getting close to 10 years old; sealed no bugs) or what kid it is (brown vs. white, jasmine, basmati, etc.)

  2. Nomi says:

    Also, how much orange blossom water?

    • Bethany Harris says:

      Hi Nomi,

      We used uncooked California wild rice, and only a tablespoon of orange blossom water – you can always add a little more if you want more pronounced floral notes.



  3. Lauren says:

    Do you blender up the hard rice in a regular blender?

  4. Anonymous says:

    How many servings is this?

  5. […] making horchata the other day, we were left wondering to do with the leftover rice and almonds used which led to […]

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