Christmas Horchata with Hibiscus Syrup

Make everyone more merry with this festive version of horchata. A nice balance of tart and sweet, this is the perfect drink to serve at your next holiday party.

  • 4 servings
  • 15 mins prep, 10 mins cook 25 mins total
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For the horchata:

  • ½ cup white rice, uncooked and rinsed
  • 2 cups water
  • 2 cups unsweetened coconut milk,
  • 2 Tbsp maple syrup
  • 1 cinnamon stick
  • 1 Tsp vanilla extract
  • 1 Tsp cinnamon

For the hibiscus syrup:

  • 3 cups water
  • 1 cup hibiscus flowers
  • ½ cup coconut sugar
  • 1 Tbsp lemon juice
  • 1 Tsp vanilla extract


To make the horchata:

  1. Soak the rice overnight in a dish with 4 cups water and a cinnamon stick.
  2. Drain the rice in the morning, removing the cinnamon stick as well.
  3. Place drained rice in a blender along with 2 cups water, coconut milk, maple syrup, vanilla, cinnamon and nutmeg. Blend until smooth.
  4. Strain through a fine mesh sieve or through a nut milk bag to remove any gritty bits of rice.
  5. Place in fridge until ready to use.

To make the hibiscus syrup:

  1. In a sauce pan combine water and hibiscus flowers.
  2. Bring to a simmer over medium high heat.
  3. Whisk in the coconut sugar, vanilla and lemon juice.
  4. Reduce heat and allow to reduce for 5-10 minutes. Remove from heat and strain out the flowers. Allow to cool.
  5. Serve horchata over ice with a drizzle of syrup. I use about 2-3 tablespoons per glass, but adjust the sweetness level to suit your tastebuds.