Happy Cinco de Mayo! Let’s get the party started with a treat that will satisfy everyone. Not only is horchata quick and simple to make, it is also very versatile. Add in chocolate sauce, use as coffee creamer, blend with your favorite smoothie recipe in place of milk, use in your favorite cocktail recipe and the list goes on.
2 1/2 cups hot water
1 cup long grain white rice, uncooked
1 cinnamon stick
1 tsp pure vanilla extract
1/4 cup coconut nectar
4 tsp espresso, cooled (or 1 cup strong coffee)
1 cup SILK Cashew milk (or any nut milk)
ground cinnamon, optional
1.) Soak rice, water and cinnamon stick overnight.
2.) Blend rice mixture with the cinnamon stick on high for about 2-3 minutes, or until mixture is very thin. Add vanilla extract and blend for another minute.
3.) Pour rice mixture through a cheesecloth or sieve. Squeeze to get as much rice milk as possible and discard any pulp left from the cheesecloth. Transfer to a large pitcher and add the remaining ingredients: coconut nectar, espresso and cashew milk. (Add more coconut nectar depending on the level of sweetness preferred.) Stir until the nectar has fully dissolved.
4.) Serve with ice and a dash of cinnamon on top. Best served chilled.