Maple Pecan Horchata
Serves: 7-8 cups
  • ‎2 cups raw or freshly roasted pecan pieces
  • ‎5-6 cups of water‎
  • ‎1-1/2 cups Basmati rice‎
  • ‎3 cinnamon sticks‎
  • ‎4 teaspoons pure vanilla
  • ‎12 oz. can evaporated milk‎
  • ‎½ cup sugar‎
  • ‎¼ cup maple syrup
  1. In a large bowl, combine rice, cinnamon sticks, 1 cup of pecan pieces. Cover with water and allow to ‎soak at least 6-8 hours or, preferably, overnight.‎
  2. Strain off the soaking liquid and place the rice, pecans, and cinnamon sticks in a food processor or ‎blender. Add the evaporated milk and blend well until the mixture is smooth.‎
  3. Strain this mixture through cheesecloth and set aside. ‎
  4. In the food processor or blender, combine 2 cups of water and the remaining 1 cup of pecan pieces. ‎Blend until the mixture is creamy and smooth, about 1 minute. Add the maple syrup, sugar, 3-4 cups of ‎water and the strained pecan-rice mixture. Blend again to combine. ‎
  5. Chill well before serving over ice. Garnish with toasted pecans and cinnamon.‎
Nutrition Information
Serving size: 1 cup Calories: 485 Fat: 25 g Saturated fat: 5 g Carbohydrates: 54 g Sugar: 24 g Sodium: 63 mg Fiber: 3 g Protein: 9 g
Recipe by ILovePecans at