• 1 ½ cups Black Rice
  • 2 cups of hot water
  • 1 cup of coconut cream
  • A handful of almond flakes
  • 2 cinnamon sticks
  • Vanilla pod or a teaspoon of vanilla extract
  • Honey or Agave syrup to taste


  • Toast 1 cup of Black Rice, crushed cinnamon stick and almonds on a flat tray in the oven. Cook for 10 minutes on high or until the almonds are lightly toasted. Set aside to cool down.
  • Place Black Rice, crushed cinnamon sticks, almonds and vanilla pod into blender. Add 2 cups of hot water (Not boiling) and pulse until coarsely ground. Add honey or agave syrup to taste.
  • Transfer into a 2 litre jug or large mixing bowl.
  • Soak for 8 – 10 hours.
  • Once horchata base has matured in the fridge, give it a good stir and strain half the mix through a fine sieve into a cocktail shaker (or back into you blender).
  • Add ½ a cup of coconut cream and shake (pulse on low) for a minute.
  • Pour the shaken horchata mix over ice and serve chilled. Garnish with ground cinnamon.

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Our passion project about the sibling states of North East India
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