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Horchata may seem like a strange assemblage of ingredients. But this Vegan drink has been embedded in Mexican culture for eons. It’s comforting, balanced and just right for winter days.
Drink hot in a huggable mug or iced to cool the chilli fire of a hot Mexican salsa, the choice is yours.
Ingredients:
210g White Rice
180g Golden Caster Sugar
70g Almonds, roughly chopped
2 Cinnamon Sticks, broken up
2 Vanilla Pods, seeds scraped
280ml Almond Milk
800ml Filtered Water, plus extra to soak.
Method:
1. Soak the rice, cinnamon, and almonds in a bowl of filtered water overnight.
2. The next day, strain the mixture and discard the water. Add the soaked mixture to a blender along with the almond milk and blend until completely smooth. Add the sugar and vanilla and blend again.
3. Strain the mixture through a fine sieve into a jug and add the filtered water. Taste and adjust the sweetness with more sugar if liked.
4. Store in the fridge and serve cold with ice or heat until warm in a small pan.
5. This will keep for 3 days.