Creamy Vegan Mexican Horchata!

Hi all!

It has been a long time since I posted a recipe. For Christmas, my amazing best friend Graham gave me Thug Kitchen Eat Like You Give A F#@K Cookbook. It is a 100% vegan and cruelty-free recipe book full of delicious and simple meal/beverage/dessert and snack ideas.Each page is filled with crude language to emphasise just how bad-ass plant-based cooking can be. It’s quite hilarious actually!

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Buy your copy here!

As March in Australia was still quite hot (but also becoming cozy as autumn began to settle in) I decided to make their creamy Vegan Mexican Horchata. If you don’t know what Horchata is, it’s basically a Latin-American milk drink made from ground almonds, tiger nuts or rice. It’s typically served chilled with ice but the cinnamon spice and sweetener give it that warming taste. It was really simple to make and turned out to be so delicious and nourishing. I wanted to share it with you today so here is what you’ll need and the method:

INGREDIENTS

  • 1 cup uncooked long-grain brown rice
  • 2/3 cup raw almonds
  • 3-inch cinnamon stick (for those of you in Australia, I bought mine from the Source Bulk Foods)
  • 4 cups water
  • 1 tablespoon agave syrup or maple syrup (I used maple but either works nicely)
  • 3-4 ice cubes per glass
  • Ground cinnamon
  • A food processor or blender
  • A nut milk bag or cheesecloth ( I got mine at a health food store)

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METHOD

  • Step 1. Rinse your uncooked brown rice under cool water and place it in an airtight container along with your cinnamon stick, almonds and water. Allow to soak overnight or for at least 8 hours.
  • Step 2. Place all ingredients including your cinnamon stick and water into your food processor or blender. Add your sweetener of choice and blend until smooth.
  • Step 3. Pour it all through the nut milk bag or cheesecloth to get out the grit.
  • Step 4. If you wish to serve it straight away, blend with 1 cup of ice to cool it down. If not, blend in another 1/2 cup water and put it in the fridge for later. Serve chilled with ice cubes and dust the top with cinnamon or whatever toppings you wish.
  • Step 5. Enjoy!

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Tip: Use metallic straws as they are much better for the environment and can be reused.

I hope you enjoyed this recipe. It was so yummy and I’ve always wanted to make my almond milk so the fact that it turned out so well means I can keep making it. I love how fresh and creamy it was. I definitely recommend trying this out. Let me know if you make it or have any questions.

Peace and Love xoxox

Disclaimer: This post contains links to my Book Depository Affiliate which helps fund my blog

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8 thoughts on “Creamy Vegan Mexican Horchata!

  1. This is amazing! Rice almond milk! It does sound refreshing and the cinnamon on top looks very appetising too. You know what? I have never tried rice milk or almond milk in my life! I’ve heard some people say almond milk is downright disgusting but some say it is really delicious 😀 This kind of milk sounds like it is dairy free and might be great for me. It seems that I don’t handle dairy very well these days 😀

    Liked by 1 person

    1. Thank you Mabel! It is indeed dairy free and delicious you should definitely try it someday! Let me know what you think if you ever do 🙂 xx

      Liked by 1 person

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