1. says:

    March 25, 2015 at 7:56 am

    Your pictures are also gorgeous, but these are just unbelievable! And seeing as I have a bit of an almond milk addiction, these drinks sound right up my alley. Love the idea of a carrot cake version!

    • tworedbowls says:

      March 25, 2015 at 10:39 am

      Oh my gosh, yes!! Almond milk is so, so good. I’ve seen versions of horchata that bump up the almonds to rice ratio even more — that sounds like it might be your speed! πŸ™‚ Thank you so much for the kind words, Rossi!!

  2. says:

    March 25, 2015 at 8:38 am

    Oh my god, Cynthia you out did yourself with this post!! Gorgeous photos – loving the white linen. I read your description of horchata over and over again – it does indeed sound delicious and ambrosial!!! Heading over to Jonathan’s website now to read more.

    One thing – I’m allergic to almonds :(. Think I can still make these without the almond addition?

    • tworedbowls says:

      March 25, 2015 at 10:40 am

      You definitely could!! I think there are a ton of horchata recipes out there without any almonds (in fact, Jonathan’s doesn’t have any, if I recall correctly) so you could give that a shot for sure. πŸ™‚ Thanks so much for the sweet words, Betty!

  3. themoonblushbaker says:

    March 25, 2015 at 8:51 am

    Such a unique take on tradition, this is why I love your blog Cynthia! I never thought I would drinking carrot cake, not to mention it looks divine. Your photography skills capture every moment of creamy joy that this drink delivers from the process to the finished product.

    • tworedbowls says:

      March 25, 2015 at 10:41 am

      Aw, thank you so much, Belinda!!! I feel like I’m taking liberties with tradition a little bit, but it was fun πŸ™‚ Thanks for always making me smile!

  4. says:

    March 25, 2015 at 9:17 am

    We went to St. Lucia recently and when we arrived they handed us a glass of what they called ‘coconut horchata’. I don’t know if that’s just a caribbean thing, but it was sooo delicious and with the spices you mention – cinnamon and nutmeg. I love the idea of this carrot cake version – yum!

    • tworedbowls says:

      March 25, 2015 at 10:42 am

      Oh my GOSH coconut horchata!!!!! I’m obsessed!!! That sounds so, so ridiculously good — now I’m thinking I need to make more ASAP so that I can try that too. Thanks for clueing me in on this, I can’t wait to try it!

  5. says:

    March 25, 2015 at 9:18 am

    Oh my goodness, this looks insane and awesome! I didn’t really know what horchata was for the longest time either, but when I made some at home I KNEW it would be a favorite from there on out. As soon as the words ‘carrot cake’ caught my eye, I thought ‘Well duh, that would be amazing!’. Kudos to you sweet girl, another brilliant recipe and gorgeous photos, as usual!

    • tworedbowls says:

      March 25, 2015 at 10:43 am

      Ahh, you’re the sweetest, Abby — thank you so so much!!! And yesss high-five for horchata love πŸ™‚

  6. says:

    March 25, 2015 at 10:56 am

    I love the addition of carrots for the season! Too fun. Also, I was singing this song in my head while I read this whole post and I feel like it’s the perfect soundtrack to accompany these lovely bright photos + write up. Just replace “in December” with “in the summer” πŸ˜‰

  7. says:

    March 25, 2015 at 12:16 pm

    Horchata is amaaaazing, glad you got to try it out!

    Ummm next on the list, you can turn it into a slushie drink or a drink drink: Horchata Borracha (Drunk Horchata) usually with rum and a cinnamon sugar rim πŸ˜€

    • tworedbowls says:

      March 25, 2015 at 12:51 pm

      Ooh, that is so good to know!! Once you commented I realized I wrote “traditional” but didn’t even fully know what “traditional” was! I love learning more about it — thank you so much, Amanda :):) and thank you for the kind words!

  8. stephanie says:

    March 25, 2015 at 12:45 pm

    heehee i have the vampire weekend horchata song stuck in my head now πŸ™‚
    to be honest, i haven’t tried horchata. i was always a little wary of it…but now that i know what it is i need to try some asap! especially a carrot cake version. amazing!!!! i love the way your mind works dear!

  9. says:

    March 25, 2015 at 1:19 pm

    Well that DOES clear things up! I’ve totally had horchata before and….would never be able to explain what it is to anyone. So at least now I have a fair shot at it, phew. And I would totally send you some warm weather from these parts because we could use a few degrees of coolness (it’s 90 degrees here!! what?!). Or I could just take a huge fat cup of this. That would be AWESOME right now!

  10. says:

    March 25, 2015 at 1:31 pm

    OMG, this post is pure perfection. I adore Horchata, and living in Austin it’s pretty widely available which I take full advantage of. πŸ™‚ My favorite shaved ice stand even has horchata as a flavor option and I swear I’ll never order another. And the flavors in carrot cake lend themselves perfectly for a fun little twist! LOVE LOVE LOVE! <– can I say that enough?

  11. says:

    March 25, 2015 at 2:12 pm

    I love the idea of ‘drinking cake’ anyway, so when I saw your post, I hopped over and studied hard on your recipe (harder than when I studied for school haha). This might be THE ONLY drink I ever need this Summer. <3 <3 <3

  12. says:

    March 25, 2015 at 3:14 pm

    cynthia, the photos in this post are the most gorgeous things ever. the colors. it’s like the warmest daydream on a cloud made of magical angel sand.

    and carrot cake horchata sounds so crazy clever i don’t even! love this and can’t wait to try it.

  13. says:

    March 25, 2015 at 3:53 pm

    Mmmmm I must make this soon!!!! Horchata is definitely one of those drinks that I buy from time to time if there’s a really good, authentic kind available. I’m wondering what other sweetener one can use instead of simple syrup~I thought honey but then it’s too strong of a taste.

    • tworedbowls says:

      March 25, 2015 at 4:57 pm

      Yay! I hope it lives up to the authentic ones if you try it. As for simple syrup, you could try agave nectar! It’s a bit sweeter than sugar, so you’d probably only need 3 tbsp or so.

  14. says:

    March 25, 2015 at 4:06 pm

    I’m looooooving it!Never have heard of it before but this is sounds like a life changing drink!Gorgeous photos as always Cynthia!

  15. says:

    March 25, 2015 at 5:42 pm

    I am obsessed with horchata! The first time I ever had it was from a taqueria and I expected it to be thick and heavy, but it is surprisingly refreshing. I love your carrot cake take on it. So clever!

  16. says:

    March 25, 2015 at 8:50 pm

    Oh man now you have me craving horchata! I’ve always wanted to make an ice cream version – I cannot even imagine how good your carrot cake flavor would be in ice cream form (!!!). These photos are absolutely stunning too! So so lovely and creative. And I loved your interview on Bloglovin by the way! Your sweet personality and sunshine-like demeanor totally shone through – so grateful for your presence in this blogging world!!

  17. says:

    March 25, 2015 at 11:07 pm

    I feel like I have wanted horchata forever, but just never thought I could do it or something. I don’t know, but OMG!! These look so amazing and of course I love your photos (and dishes!!)! I am heading to Florida for Easter so maybe I can try this there. Cannot wait!

  18. says:

    March 25, 2015 at 11:18 pm

    It’s so very cool to see your photographs with a lighter background. I love it when they’re dark too but the colour palette just feels so much more inviting and suited to this post. Honestly, I have no idea what horchata is but now I feel like I need to do a lot of reading because these sound amazing! I also love how you incorporated carrot cake (!!) in this whole deal. Beautiful thought process…makes me so excited for future TRB posts!

  19. says:

    March 26, 2015 at 2:15 am

    Hi Cynthia! So first of all, as I’m new to your beautiful work, a general howdy and hello and interwebs happy dance. Second of all, getting to know your blog has been such a sumptuous pleasure over the past couple of days. I’m incredibly inspired by your styling and photographyβ€”your composition is exquisite. Dare I say AMBROSIAL??? Which brings me to my third point: Thank you for using the word ambrosial in this post. The divine spirits of horchata are raining infinite blessings upon you for it. And it just basically gives me all the feels.

  20. Sini says:

    March 26, 2015 at 8:26 am

    First of all: can I please live in these pics? That light, those colors… Did I already mention that gorgeous spring light? Yeah, looks and feels pretty amazing to me. And then to horchata. Although I’ve been reading quite a lot about this delicious drink, I still haven’t tried nor made any. I know, so sad! I’ve come across many different variations of this drink but carrot cake horchata? Sounds like a new favorite of mine.

    Sending you lots of x’s and o’s!

  21. says:

    March 26, 2015 at 10:23 pm

    I seriously LOVE this post. One, it’s beautiful (obvi). Two, I freakin’ love horchata. Like love love love it. Pretty much because I love cinnamon. But I totally love carrot cake too and never would have thought to pair the two together! You’re amazing and I’m so glad you shared this!!

  22. says:

    March 26, 2015 at 11:39 pm

    These photos are so, so stunning, Cynthia! I can’t get over their beauty. And carrot cake horchata?! What a creative (not to mention delicious) idea. Love!

  23. says:

    March 27, 2015 at 3:23 am

    I looooove Horchata – I think the only thing that got me through a rather busy summer at work a few years back were the daily mid-afternoon escapes to the Spanish deli down the street from my old office for an iced horchata latte (!) – if you haven’t tried that yet, it is delicious and so refreshing (even though horchata on its own is pretty much perfect already!).

    Intrigued by your carrot cake version – but then again, ‘carrot cake’ porridge works too so I see no reason why this should not be equally delicious!!

  24. says:

    March 27, 2015 at 7:26 am

    oh i was definitely vague on it! now i know πŸ™‚ odd because i had many people in my life who enjoyed horchata. how did i never ask them exactly what it was?! and how did i never have it in my life?!

  25. says:

    March 27, 2015 at 9:54 am

    Oh, Cynthia, your recipe has reminded me of when my dad used to bring me horchata from Valencia (Spain) and “fartons”, a typical sweet sponge cake from that area of Spain, to dunk with the horchata. So nice!

  26. says:

    March 27, 2015 at 3:32 pm

    Omg what!! I have had horchata before, but the idea of horchata carrot cake makes my mouth water. I’ve only had horchata once before, so now this post has made me crave it once again…Also, I’m loving the new bright look of your photos!! Heart eyes for sure!! xoxoxo

  27. says:

    March 29, 2015 at 9:43 am


    I’m from Valencia in Spain. Horchata is a traditional drink especifically from this region and is commonly made from March through to September. It is made from tiger nuts and water so basically what your are calling “horchata” really has nothing to do with the real deal.

    Your recipe sounds nice though but it is not horchata!!

    • tworedbowls says:

      March 29, 2015 at 10:05 am

      Hi Ana, thanks so much for your comment! I’ve loved hearing more about personal experiences with horchata through this post. From what I understand, and as the post and other commenters have noted, there are many, many different variations of horchata depending on where it is made (for instance, the version in Mexico, also called horchata, is made with rice). I chose to base my recipe on a version made with rice and almonds simply because I love both of those things. I’ll definitely have to try the Valencian version if I ever get my hands on any tiger nuts!

      And that said, carrot cake horchata definitely has nothing to do at all with the real deal! πŸ˜‰ πŸ˜‰ I hope you’ll forgive my taking liberties with the drink! Thanks so much for commenting!

  28. says:

    March 29, 2015 at 12:07 pm

    Oh I love the pretty hue of your carrot cake version! And yes, ambrosial is the PERFECT word for horchata. I’m definitely guilty of adding splashes of cold-brewed coffee to mine too πŸ˜‰ xo

  29. Baking Magique says:

    March 30, 2015 at 8:55 am

    I love to combine familiar recipes into a new exciting dish (or drink). This “mash-up” sounds wonderful and I love the photography! πŸ™‚

  30. says:

    April 2, 2015 at 5:26 pm

    GRRRRRL. You make that vanilla look so dang good! Also, I figured I should probably tell you that this little corner of the interweb is my happy place. <3 Especially when it contains carrot cake horchata!!!!!!!!!!!

    PS – You handled that THIS IS NOT HORCHATA comment like a boss. πŸ˜‰ xoxox

  31. says:

    April 3, 2015 at 10:42 am

    I too keep reading about horchata, I even know a song about it, but have never actually tasted it. Surely this post is a sign I need to make it!

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