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A bottle of horchata syrup, next to a few horchata shaken espresso drinks.

Homemade Horchata Syrup

Print Recipe
This Homemade Horchata Syrup is made with rice and cinnamon for a sweet, spiced syrup. Perfect for a homemade horchata shaken espresso or your favorite fall drinks and desserts.
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 1-tablespoon servings
Calories 72
Author Elizabeth

Equipment

Ingredients

  • 2 Cups Water
  • 1 Cup Organic White Cane Sugar or sweetener of choice like maple syrup, agave, or equivalent sugar alternative
  • ½ Cup Dry White Rice
  • 3 Cinnamon Sticks or ½ teaspoon ground cinnamon
  • 1 Teaspoon Vanilla Extract
  • ⅛ Teaspoon Almond Extract optional

Instructions

  • Add the rice, sugar, water, and cinnamon to a medium saucepan. Bring to a boil, then turn down the heat and let simmer for 15 minutes.
  • Remove from the heat and stir in the vanilla and almond extracts.
  • Let cool for 10 minutes, then strain and bottle.

Notes

Yield: 1 cup syrup
*Sugar: any sugar or liquid/meltable  sugar substitute will work.

Nutrition

Calories: 72kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 10mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 9mg | Iron: 0.1mg