I really wasn’t even going to post this recipe, since it was something I just wanted to try out and see how it panned out. But then I tasted the creamy goodness that resulted, I had to share! I’m always on the hunt for something different to drink during my workday (outside of tea and coffee) and this is fitting the bill perfectly. Horchata reminds me of a spiced chocolate milk, without the chocolate, if that makes any sense at all? I adapted this recipe from Cookie and Kate, who happens to also have me hooked on homemade cashew milk at the moment. Kate’s cashew milk recipe has proven to be a winner batch after batch, so I’m going to continue on the cashew milk kick for quite a while! The sugared rim isn’t necessary, but adds a little something extra to the horchata, whether or not you choose to add rum.
Also, forgive me for the picture heavy post, I’m starting to experiment with manual focus (eek!) and loved the result with shooting these drinks.Print
- 2/3 cup long grain brown rice (uncooked)
- 1 cup cashews (affiliate link)
- 2 teaspoons cinnamon
- 4 cups water
- 1/3 cup agave nectar
- For the sugared rims:
- 1/3 cup sugar
- 1 teaspoon cocoa powder
- In a medium bowl, combine 2 1/2 cups of the water, cashews (affiliate link), rice, and cinnamon. Refrigerate, covered, overnight. After ingredients have soaked overnight, pour into the bowl of a blender (affiliate link) and add agave nectar and 1 more cup of water.
- Blend until all ingredients are blended thoroughly, about 30 seconds. Strain into a medium bowl through a fine mesh sieve or nut milk bag. Squeeze out the remaining liquid from the pulp. Stir in remaining 1/2 cup of water.
- Serve in glasses rimmed with cocoa sugar (dip rims of glasses in horchata before rimming with sugar blend).