Horchata, nut and rice milk






For abt. 1 liter of authentic horchata:

3/4 cup of raw almonds
1/2 cup of uncooked rice (I used organic brown rice, less arsenic)
1 cinnamon stick, canela (broken into pieces)
5 cups water (3 hot, 2 cold)
1/3 cup sweetener: raw agave, sucanat in water or maple syrup (not raw) or honey (not vegan) as alternative you may also use chopped dried dates
1 pinch of sea salt

For variation, you may experiment with a blend of other nuts, seeds or grains instead of almonds: such as cashews, hemp hearts, sunflower seeds, oats or buckwheat, coconut flakes, sesame seeds…

Blanch almonds and remove the hulls (for the raw version, soak overnight in warm water and remove when hulls are loosened). Toast almonds till light tanned (optional) then chop into smaller pieces.
Toast rice in a skillet (optional) then grind in a grain mill to fine powder. 

Add almonds, rice, cinnamon stick, salt and sweetener into a large jar or already in a blender jar, add 3 cups of hot water (for raw check allowed temperature), then let steep overnight, but not in a fridge.

The next day, add two more cups of cold water and blend the mixture in a high speed blender. Strain the milk in a strainer or cheese cloth. Add more sweetener to taste, chill until very cold, serve over ice dusted with cinnamon. The blend should last up to 1 week in the refrigerator. ©2014Sabineart.com

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