-
Level:
Easy -
Total:
13 hr 15 min
-
Prep:
15 min -
Inactive:
13 hr
-
Yield:
5 cups -
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Horchata is a refreshing beverage made from white rice, almonds, sugar, cinnamon and sometimes milk in Mexico and many parts of Latin America; Spain and other countries have their own variations. As a whole-foods enthusiast, I like to use brown rice instead of white, pure maple syrup in place of sugar. The nuts make this horchata rich and creamy without the addition of dairy milk.
-
Level:
Easy -
Total:
13 hr 15 min
-
Prep:
15 min -
Inactive:
13 hr
-
Yield:
5 cups -
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 271
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Deselect All
1 1/2 cups whole raw almonds
1 cup raw long-grain brown rice
1/4 cup pure maple syrup
1 tablespoon pure vanilla extract
- Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth.
- Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
- Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled.
Recipe courtesy of Amy Chaplin
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