Spring is here! Finally. We had the longest winter ever in the Midwest, and I'm so excited about this post today because it's in honor of one of my favorite spring holidays -- Cinco de Mayo.
I had the honor of doing a feature in Purely Elizabeth's spring magazine which comes out tomorrow (yay!) and we decided on a bright Cinco de Mayo shoot. Today, I'm featuring the horchata recipe, and you can find the rest of the recipes in the mag!
I hope you enjoy -- hortchata is enjoyed in a number of cultures, most popularly in Spain and Mexico, and can be made with many variations. I used brazil nuts and rice, but you can easily make it like a traditional nut milk if you'd prefer. Or, if you're strapped for time, use a pre-made non dairy milk instead. What really makes this recipe so delicious is the combination of cinnamon, vanilla and coconut sugar. It's a sweet drink, so you could definitely serve it with dessert if you feel like making cocktails for the main event.
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- 1 cup long-grain rice
- 1 cup brazil nuts
- 5 cups water
- 2 cinnamon sticks, plus more for garnish
- 1 vanilla bean
- 1 cup coconut sugar
- pinch of sea salt
- ground cinnamon, for sprinking
total time: 2 hours
yeild: 6 servings
Combine rice, brazil nuts, water and cinnamon sticks in a large bowl. Let soak for 2 hours.
Transfer the rice mixture to a vitamix or high-speed blender, and add the vanilla bean. (If you have a small blender, you can mix in batches). Blend on high for 1-2 minutes, until well incorporated and smooth.
Strain through a fine-mesh sieve or cheesecloth bag into a pitcher, return to the blender and mix in the coconut sugar and pinch of salt.
Chill until ready to serve, pour into glasses and garnish with cinnamon sticks and ground cinnamon.