Horchata recipe almond milk
PALEO HORCHATAI post a lot of photos on Instagram... usually of whatever is going on in my kitchen that day. Sometimes I put up pictures of food or drinks that I have no intention of posting as a recipe on this site, but I get so many requests for the recipe that I wind up posting it anway. This was one of those recipes. Who knew everyone would be so excited over horchata?
Horchata is typically made from rice, vanilla and cinnamon. The rice is soaked overnight and then ground with the other ingredients to make a white liquid which is then sweetened with sugar. Growing up in San Diego, I have had my fair share of horchata. It was pretty much a requirement anytime I ate spicy Mexican food.
This paleo friendly version of horchata uses almond milk (or coconut milk if you prefer) and is very easy to make. If you do use canned coconut milk you will want to water it down because it will be too thick straight from the can. I sometimes add in a dash of nutmeg just to give it a little more flavor, but it is totally optional. The nice thing about this recipe is that it is just a starting point, and you can adjust the ratios of milk, cinnamon and vanilla to your liking.
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Prep time: 5 mins Cook time: 1 min Inactive: 2 hours Servings: 2Ingredients:
- 3 cups unsweetened almond milk (or 1 1/2 cup full fat coconut milk + 1 1/2 cups water)
- 1/4 cup raw honey
- 1/2 Tbsp. ground cinnamon (or more to taste)
- 1/2 Tbsp. vanilla extract
- Dash nutmeg (optional)
- Small saucepan
- Stirring spoon
1. Place the almond milk into a pitcher. Place the raw honey, ground cinnamon, vanilla extract and dash of nutmeg (optional) in a small saucepan over medium high heat. Heat until the honey is just melted and then pour the honey mixture into the pitcher.
2. Stir until the honey mixture is well combined with the almond milk. Place the pitcher in the fridge and allow to chill for at least two hours. Stir well before serving.
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