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.

Makes 4 servings



1 cup white rice

1 cup slivered almonds

4 cups water

1 tsp. cinnamon

zest of 1 lime

pinch of salt

1 Tbsp. dark rum, optional



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.


Hibiscus Syrup



1 cup water

1/2 cup dried hibiscus, sold in bulk

1/2 cup honey

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.