Creamy, yet vegan, this Horchata recipe is a take on a classic.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 0 mins
1 C (250 ml) uncooked rice
1 C (250 ml) blanched almonds
⅓ – ⅔ C (80 – 160 ml) sugar (start with ⅓ C and add more as you like)
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon (or use a thumb sized cinnamon stick)
4 C (1 litre) water
1 cinnamon stick, for serving (optional)
Start this recipe the day before you wish to serve it.
Blend the rice and the almonds together in a food processor until fine, then place in a jar large enough to hold all of the ingredients.
Add the rest of the ingredients, stir until the sugar has dissolved and place in the fridge to steep overnight.
The next day, using a coffee plunger, strain the steeped liquid. Alternatively, you can line a sieve with muslin cloth. You may have to do this in batches depending on how big your press is. Taste and correct the sweetness by adding more sugar or extra cinnamon.
Garnish with a little extra cinnamon or a cinnamon stick.