Chichen Itza’s Horchata

Time15 minutes
YieldsMakes 7 ½ cups
Chichen Itza’s Horchata
(Camily Tsai / For The Times)

In a small saucepan, bring 3 cups water to a boil. Add the piloncillo and canela, stir until the piloncillo is dissolved, then let steep overnight at room temperature.


Place the rice and almonds in a medium bowl. In a medium saucepan, bring the remaining 6 cups water to a simmer, then pour in the canela-piloncillo “tea.” Pour the simmering mixture over the rice and almonds and let sit at room temperature for 2 to 3 hours.


Using an immersion or stand blender, blend the rice and water mixture, then pour it through a fine mesh strainer into a pitcher. Stir in the vanilla extract and add brown sugar to taste. Refrigerate the horchata until chilled before serving over ice.