Go Back
+ servings
Horchata Granita Recipe

Horchata Granita Recipe

Keyword almond milk recipe, granita, horchata
Prep Time 20 minutes
Inactive Wait Time 13 hours
Total Time 20 minutes
Servings 8 servings


  • 6 ounces blanched almonds, toasted
  • 6 tablespoons white rice (just plain rice, nothing fancy here)
  • A 2-inch long cinnamon stick (Mexican canela works best here if you can find it)
  • 2 1/2 cups water
  • 2 cups Silk® Original Almondmilk
  • White sugar, to taste
  • Freshly grated cinnamon, for serving
  • Chopped strawberries, for serving


  1. To a medium bowl, add toasted almonds, rice, cinnamon, and water, stirring to combine. Cover with plastic wrap and let stand overnight (at least 8 hours).
  2. Transfer the contents of the bowl (water included) to a blender and process until the mixture is smooth and the grit is fairly small (2 to 3 minutes). To test, rub a small drop between your fingers. If it feels very gritty, continue blending for another minute or two. Add 2 cups of almond milk, then blend for a minute more. If your blender isn't big enough to accommodate all of the liquid, work in batches.
  3. Strain the almond-rice mixture through a nut milk bag (or basket strainer lined with 2 layers of dampened cheesecloth) into a large clean bowl. Squeeze the nut milk bag to extract any remaining liquid. Discard the solids. If using cheesecloth, you may need to strain twice to remove all of the grit. Stir in sugar to taste (I started with a 1/4 cup, tasted, then added an additional 1/4 cup). At this point, you’ve got horchata! Enjoy as-is over ice or continue on to make granita.
  4. Pour horchata into a baking dish. Cover the baking dish with plastic wrap and freeze mixture for 1 1/2 hours. Take the dish out of the freezer and scrape the icy bits from the edges to the center. Repeat this scraping process every 30 minutes until the entire mixture is frozen and flaky.
  5. To serve, spoon granita in small bowls and top with freshly grated cinnamon and chopped strawberries.