Hibiscus Horchata

 

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Hibiscus Horchata

Sweeten and flavor this homemade horchata to your liking with a deep red hibiscus-infused honey syrup. Use the leftover syrup in cocktails or drizzle over morning pancakes.

Ingredients

  • 1 cup white rice 
  • 1 cup slivered almonds
  • 4 cups water
  • 1teaspoon cinnamon
  • zest of 1 lime
  • pinch of salt

For the Hibiscus Syrup:

  • 1 cup water
  • ½ cup dried hibiscus, sold in bulk 
  • ½ cup honey 

Instructions

Place the rice and almonds into a blender and blend until ground into a powder. Add the remaining ingredients and blend on high for 1 minute. Refrigerate overnight. The next day, fine strain and discard the rice/almond mixture. Serve with ice and sweeten with the hibiscus syrup to taste.

For Hibiscus Syrup:

Bring the water to a boil. Add hibiscus, cover and let steep for 15 minutes. Add honey and whisk to incorporate. Let cool and refrigerate.