Description
Horchata almond milk is a vegan twist on a traditional beverage made from a combination of ground almonds, rice, and spices such as cinnamon and nutmeg.
Ingredients
Units
Scale
- 1/2 cup long grain white rice, wash until the water is clear
- 1 1/2 cups raw almonds, blanched
- 2 cinnamon sticks
- 1/2 tsp nutmeg, ground or freshly grated
- 2 tsp vanilla extract
- 2 cups boiling water
- 1/3 cup sugar, plus more if needed
- 2–3 cups cold water
Instructions
- If you opt to blanch the almonds yourself, then begin by boiling 2-3 cups of water. Place the almonds in a bowl and once the water is boiling, pour it over the almonds and allow them to sit for one minute. After one minute, drain the almonds and rinse with cold water to cool them down. Once cooled, use your fingers and peel the skin off of each almond.
- Add the rice, blanched almonds, nutmeg, cinnamon and vanilla extract into a large bowl and cover with boiling water. Allow it to sit at room temperature overnight.
- The following day, add the soaked rice and almond mixture to a high speed blender along with the sugar and cold water. Process until the rice and almonds are finely ground and thoroughly blended.
- Use a nut milk bag, cheesecloth or fine mesh sieve and strain the mix well. Chill and serve.
Notes
This recipe will stay fresh for up to one week in a clean glass bottle in the refrigerator.
- Prep Time: 15 minutes
- Soaking Time: 8 hours
- Category: Milk
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 160
- Sugar: 16.9 g
- Sodium: 1.7 mg
- Fat: 0.3 g
- Carbohydrates: 36.6 g
- Protein: 1.7 g
- Cholesterol: 0 mg
