Horchata is a refreshing beverage made from white rice, almonds, sugar, cinnamon and sometimes milk in Mexico and many parts of Latin America; Spain and other countries have their own variations. As a whole-foods enthusiast, I like to use brown rice instead of white, pure maple syrup in place of sugar. The nuts make this horchata rich and creamy without the addition of dairy milk.
| Level: | Easy |
| Total: | 13 hr 15 min |
| Prep: | 15 min |
| Inactive: | 13 hr |
| Yield: | 5 cups |
Ingredients
- 1 1/2 cups whole raw almonds
- 1 cup raw long-grain brown rice
- 1/4 cup pure maple syrup
- 1 tablespoon pure vanilla extract
Instructions
- Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth.
- Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
- Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 271 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |