Mexican Horchata

Horchata is a Spanish drink which is traditionally made from tiger nuts. There are many different versions, and this is one made with rice, almonds, water, date syrup and cinnamon.

I had this drink for the first time at a Mexican restaurant in London a few years ago.

It's a creamy and refreshing drink and was especially good with the spicy Mexican food!

We love having this as an afternoon drink in summer and it's great to take on those summer road trips in a big flask - we add a few ice cubes into the flask to keep it colder for longer.

ADDITIONAL OPTIONS

If you prefer the drink less creamy and not as thick, you can add more water.

I used date syrup to sweeten the drink, but you can also use maple syrup or fresh dates.

VEGAN MEXICAN HORCHATA

A creamy and refreshing Mexican drink made with rice, almonds and cinnamon.

Serves 3 - 4 (depending on amount of water added)

INGREDIENTS

1/2 cup uncooked white rice
1/2 cup raw almonds
3 - 4 cups of water*
1 small stick cinnamon bark or 1/3 tsp ground cinnamon
pinch of salt
1/2 tbsp date syrup **
1 tsp vanilla extract

INSTRUCTIONS

Soak the rice and almonds in hot water (not boiling!) for about 2-3 hours (or overnight).
Drain the rice and almonds and add to a highspeed blender along with 3 cups of water and the rest of the ingredients and blend until smooth for about 1 minute.
Taste the mixture - add more water if required and sweetener if required - blend again.
Strain the mixture through a cheese cloth, clean kitchen cloth or a nut milk bag.
Transfer into a sealable container and keep in the fridge.
Serve on ice with a pinch of cinnamon.