![horchata](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrvwHui0m29s11BKILmBzeFpNCIlqPKkT6iCwhtj9sBW9OR90QEYOxiBVDZKUtHmZBAqxWs7IoeYfU99i3n22FZQX7nN7BUy6ddgkPXRq9syfKu_ldgWEJiStJCvf1YTc8gOq-M2OaCI/s400/horchata_DSC0807.jpg)
I have to admit that the first time I had horchata was not in Texas. Nope, I had it at here in my New York City neighborhood, at a local Mexican-food cart I frequent on Sundays. Now, this cart doesn’t sell it year round—when it’s cold they have champurrado instead. But recently, when the sun was shining and you didn’t need more than a light jacket to keep the breezes at bay, my vendor beckoned to me and said in Spanish, “At last, I have horchata!”
Horchata is one of those drinks I never really thought about making at home. For me, it’s always been a street treat—a refreshment I’ll grab on warm days when I’m shopping for chiles in Queens or the perfect cool chaser to a fiery taco.
![horchata ingredients cinnamon almonds rice](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHdVU9UGAyFOFo7D93aXTwAi4z0urG2MkZGaOzaD3Zay5H-JfCCh9G3R7D9uKwCysTkP2y07Bled66_JJKRthff6INZADXcpAHgmbBWj5w-P1W6l2KagaKT9-MmzYNaFYvW-9fJuyshU/s400/horchata_DSC0850.jpg)
But last week I received an email from a reader who had fallen in love with it when they lived in Texas, but were unable to find it where the now lived. They asked if I had a recipe and so I decided to see what I could find.
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