Melon horchata recipe

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  • Yield: 4 to 6 Servings(yields approximately 1 quart)


  • ½ cup long grain rice
  • 1 cinnamon stick
  • 2 cups hot water
  • 1 (2½–3-pound) cantaloupe, peeled, seeded, and cut into a medium dice (approximately 4 cups)
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup rum (optional)
  • Ground cinnamon, to garnish
How to Make It
  1. In a blender, purée the rice and cinnamon stick with hot water and let sit for 3 hours at room temperature or overnight in the fridge.
  2. Blend again with the diced melon, sugar, and vanilla extract. Strain through a fine sieve, add rum if using, and chill thoroughly.
  3. Stir horchata if there’s any separation and serve over ice, sprinkled with a bit of cinnamon. The horchata should last for about 4 to 5 days in the fridge.

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