Description
Naturally Sweetened Horchata is a refreshing, rich, creamy, rice cinnamon drink. It’s sweetened with agave nectar. It’s gluten free, and vegan.
Ingredients
Units
Scale
- 1 cup uncooked white rice (preferably long grain)
- 1/2 cup slivered almonds (can also use whole almonds)
- 2 cinnamon sticks
- 3 cups filtered water, divided
- 2 teaspoons pure vanilla extract
- pinch fine sea salt
- 1/2 teaspoon lime zest
- 1/2 cup unsweetened almond milk
- 3 to 4 tablespoons agave nectar
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- To a rimmed baking sheet add the white rice, almonds, and cinnamon sticks. Toast for 8 to 10 minutes, stirring halfway through. Make sure not to burn the almonds.
- Add the toasted rice, cinnamon sticks, and almonds to a heat-proof bowl. Add 2 cups boiling water. Allow to sit for 2 hours. The rice should be soft, and easy to break, but not cooked. NOTE: If you have more time you can soak the rice/almonds/cinnamon sticks overnight at room temperature.
- Transfer the almonds, rice, cinnamon sticks, and water to a blender. Blend on high for 2 minutes, or until everything is blended together well and no large chunks remain.
- Strain the mixture through a nut bag, cheese cloth, large clean kitchen towel, or even a fine mesh strainer into a pitcher or bowl to catch the liquid. Any of these methods will work, but I found the kitchen towel to result in the creamiest horchata, although it was the most work to squeeze the liquid through. You want to squeeze as much of the liquid through as possible. Discard the pulp.
- Transfer the horchata to a pitcher or a bottle. Mix in the remaining cup of room temperature water, the pure vanilla extract, sea salt, lime zest, unsweetened almond milk, and agave nectar until well combined.
- Chill the drink in the fridge for at least 4 hours, or until it’s well chilled (overnight is best).
- The horchata will separate; mix together well before serving. Serve over ice and with a cinnamon stick as a swizzle, if desired.
- The horchata will keep in the fridge for at least 3 days, maybe longer.
Notes
If you want to turn your horchata into a cocktail add a shot (or two) of spiced rum to your glass, stir and enjoy over ice. So good!
Cook time/prep time does not reflect soaking time, or chilling time.
