Horchata

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MMM Horchata!  This delicious drink deserves more recognition.  It is so creamy and refreshing on hot days.  Plus it’s fun to say.  The H is silent, just so you know 😉 Hor-cha-ta….cha cha cha…

There are many ways to make horchata and this recipe allows for flexibility to allow you to customize it to your taste buds.  I have been really itching to make a true Salvadoran Horchata, but haven’t been able to source the morro seeds which make it unique.  I will keep searching, and in the meantime, enjoy sipping this Mexican-style horchata.

It may seem like a lot of work, which is why most people make horchata from a ready mix, but to me I find comfort knowing I am feeding my family the best quality ingredients possible.  No chemicals/preservatives, and no refined sugars here…just pure, creamy goodness.  Enjoy the process.  Savour the smells of the cinnamon and nuts as you move through each step.  Add a little sprinkle of love and make your horchata all the more special.

Horchata:

– 1 cup rice (brown or white, long grain is better)DSC_0845

– 1 cup of a mixture of almonds, cashews, peanuts, sesame seeds, and/or pumpkin seeds (I usually use 1/2 a cup of almonds and then about a T of the other ingredients to equal one cup.  Free free to omit or substitute any of the nuts/seeds to make it your own)

– 4 cups water

– 4 sticks of cinnamon

If you have a spice grinder, food processor, or Vitamix, grind rice and nuts/seeds to a flour.  If you don’t have any of these machines, chop the rice and nuts/seeds finely.

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Place in a bowl and add the 4 cups of water and 4 cinnamon sticks.  Cover and leave overnight.  In the morning remove the cinnamon sticks and blend the mixture to a smooth consistency.  Strain through a fine mesh strainer, cheesecloth, or squeeze through a nut milk bag.  Add:

– 4 more cups of water

– 3/4 cup coconut sugar

– a splash of vanilla extract 

and the reserved cinnamon sticks.  Allow to chill and serve over ice.  Sip your way to heaven while dreaming of somewhere tropical!

*Note: for a speedy horchata or to use up leftover rice- use 2 cups of cooked rice and instead of soaking overnight, soak for a few hours to soften the nuts.  Follow above recipe.  The flavour is much better in the original recipe, however this is a great way to use up leftovers!

Enjoy ❤ ❤

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This entry was posted in dessert, juice, raw, smoothie, snack, vegan, vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Horchata

  1. I’ve never heard of this drink before, but it sounds delicious! I’ll have to try and make it sometime!

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