Description
Fortunately, making a healthier Mexican horchata is easier than you might think. By swapping out some of the sugar for natural sweeteners like dates, and using unsweetened almond milk instead of cow's milk, you can enjoy a creamy, flavorful horchata without the guilt. Not only will your taste buds thank you, but your body will too!
Ingredients
Ingredients:
1 c. long-grain white rice, rinsed and thoroughly drained
1 small organic cinnamon stick
6 c. water, divided
1 c. almond milk
1/3 c. Medjool dates, pitted
2-3 T. honey, preferably local
1 t. vanilla extract
½ c. raw almonds
Optional garnish:
4 long cinnamon sticks
Ground cinnamon
Instructions
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Add rice, organic cinnamon stick, and 4 cups of very warm water to a medium-sized bowl. Let soak overnight at room temperature, or until the rice softens and the cinnamon stick is soft enough to break into several smaller pieces.
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Transfer the rice mixture to a high-powered blender and blend to combine. Add 2 cups cold water, almond milk, dates, 2 tablespoons honey, vanilla extract, and almonds. Blend until thoroughly combined and no large solids remain. Taste and add additional honey, if desired.
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Strain contents of blender with a fine-weave mesh strainer and 1-2 layers of cheesecloth. When finished, discard remaining solids in the strainer and transfer the reserved liquid to a pitcher or other container.
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Refrigerate until chilled, or serve immediately over ice with whole cinnamon sticks or a sprinkle of ground cinnamon, for garnish. Enjoy!
- Prep Time: 15 minutes
- Cook Time: N/A
