Horchata
Pull in to a taqueria or a Mexican ice cream shop, and the most popular beverage will be a rice and nut blend, flavoured with cinnamon and sometimes vanilla. Like a lot of delicious Mexican recipes, this one originated in Spain – and in particular Valencia.
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Servings: 4
Ingredients
- 1 cup Spekko Wholegrain Long Brown Rice
- ½ cup macadamia nuts chopped
- 3 cups water
- ¼ cup sugar adjust according to taste
- 1 tsp ground cinnamon plus extra for stirring
- 1 tbsp vanilla essence
- 3 cups macadamia milk
- 1 cup ice
Instructions
- Soak the brown rice and chopped macadamia nuts in a bowl with water for 12 hours. Drain the mixture after soaking.
- Place the soaked rice, nuts, cinnamon, vanilla essence, and macadamia milk into a blender. Blend until the mixture is smooth and the rice and nuts are properly ground.
- Strain the blended mixture through a muslin cloth or milk bag into a jug to remove any solids.
- Pour the horchata into glasses over ice. Sprinkle extra cinnamon powder on top before serving.