Here’s an essential Horchata recipe from Sydney’s Chula

Horchata is a Mexican non-alcoholic beverage that you’ll find on street carts all over the place — it’s a creamy drink without dairy, perfect for spiking with a drop or five of mezcal, if you ask us.

At Sydney venue Chula, Reece Griffiths uses this in their Carrot Milk Punch and offers it up as is (though, again, you can spike it with whatever takes your fancy).

Coconut Horchata

  • 250 grams brown short grain rice (1 part)
  • 250 grams coconut flesh (1 part)
  • 250 grams raw cashews (1 part)
  • 250 grams raw sugar (1 part)
  • 2 toasted cinnamon quill 
  • 1 tbsp vanilla extract
  • 750 ml water (3 parts)
  1. Soak all ingredients overnight in a sealed container.
  2. Remove cinnamon quills and blend until smooth.
  3. Add 750ml water (3 Parts).
  4. Fine strain out pulp and reserve for other use.
  5. Bottle and date.

This recipe will make 1.25L of horchata — you might like to give it a go in this cocktail, the Carrot Milk Punch.


Recipe by Reece Griffiths of Sydney’s Chula.