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Almond Horchata Yum
Almond Horchata — A refreshing Vegan drink that is creamy and delicious. Great to serve chilled with spicy, salty food especially on a hot summer afternoon.
Almond Horchata
Course drink
Cuisine mexican
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 4 cups Almond Milk (preferably unsweetened), divided use
  • 2 cups Water
  • 1/2 cup rice Long grain (I used sona masuri )
  • 1/3 cup Almonds Slivered , lightly toasted and ground to powder
  • 1/2 cup Sugar
  • 3 2 Cinnamon ” sticks
  • 6 Cloves
  • 1 Lime , zested
  • cinnamon chocolate As needed, Ground or finely ground Mexican sweet , for garnish
Course drink
Cuisine mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 4 cups Almond Milk (preferably unsweetened), divided use
  • 2 cups Water
  • 1/2 cup rice Long grain (I used sona masuri )
  • 1/3 cup Almonds Slivered , lightly toasted and ground to powder
  • 1/2 cup Sugar
  • 3 2 Cinnamon ” sticks
  • 6 Cloves
  • 1 Lime , zested
  • cinnamon chocolate As needed, Ground or finely ground Mexican sweet , for garnish
Almond Horchata
Instructions
  1. In a heavy bottom saucepan, combine 2 cups almond milk, 2 cups water, rice, sugar, toasted almond powder, cinnamon sticks, cloves and lime zest. Bring the mixture to a boil.
  2. Lower the heat, cover and simmer for about 20 minutes or until the rice is tender.
  3. Turn off the heat and keep the saucepan covered until the mixtures returns to room temperature.
  4. Chill the mixture for at least 2 hours or overnight.
  5. When completely chilled, stir in the remaining 2 cups of almond milk and mix well. Remove the cinnamon stick and the cloves.
  6. At this point, you can strain Horchata in 2 ways — by layering cheesecloth on top of a bowl, pour the mixture through and then twist and squeeze as much liquid as possible, The second method is to use a fine mesh sieve placed over a bowl and then gently press out any remaining liquid with a spoon. The drained rice tastes just like rice pudding, so don’t throw it away, eat it for breakfast or dessert with some fruit.
  7. Stir the horchata well and chill. Serve it over ice cubes. Sprinkle each serving with ground cinnamon or finely ground Mexican sweet chocolate.
Recipe Notes

Mexican Horchata

Lets check out what my fellow marathoners have cooked today for BM# 67.

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