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The Costa Rican version of horchata is creamy, cinnamon-infused, simple, and refreshing. Serve over ice on a hot day or just enjoy as a complement to spicy dishes.

Cook Time:
12 hours

Horchata Recipe


4 cups long-grain rice
10 cups water, divided
2 teaspoons ground cinnamon or 4 sticks cinnamon
1 teaspoon ground nutmeg About 1 cup granulated sugar


Soak rice overnight in 4 cups of water with cinnamon sticks (if using).
In the morning, remove cinnamon sticks and blend the rice with soaking water in a blender or with an immersion blender, about 1 to 2 minutes, or until the mixture is blended but not smooth.
Strain mixture into a large pitcher, pressing with a spoon to extract as much liquid as possible. Discard the rice pulp.
Stir in the remaining 6 cups of water, nutmeg, ground cinnamon (if using), and sugar to taste.
Chill before serving or serve over ice.

100 Recipes to Live to 100 THE BLUE ZONES KITCHEN

The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.

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