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.
PrintCashew Milk Horchata with Cocoa Sugared Rims
Ingredients
- 2/3 cup long grain brown rice (uncooked)
- 1 cup cashews
- 2 teaspoons cinnamon
- 4 cups water
- 1/3 cup agave nectar
- For the sugared rims:
- 1/3 cup sugar
- 1 teaspoon cocoa powder
Instructions
- In a medium bowl, combine 2 1/2 cups of the water, cashews, rice, and cinnamon. Refrigerate, covered, overnight. After ingredients have soaked overnight, pour into the bowl of a blender 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).
marquis @realrawkitchen says
This is such a cute idea! I love cashew mylk (or any nut mylk really) and this is such a fun spin on it.
The Frosted Vegan says
Thanks Maquis! They are more fun with the sugared rims, more sugar is always good, right?! : )
Karis says
I love hearing that you’re experimenting with manual focus, assuming you still have the same camera as me 🙂 Are you still using a Canon PowerShot SX10 IS? If so, I would love to hear what you’ve learned!
Karis says
p.s. Your sugared rims are so cute!
The Frosted Vegan says
Thanks Karis! I actually am borrowing a camera from my dad, a Nikon D300 (I think!). But I still play around with my Canon occasionally : )
annie @ chase that I love says
I adore horchata! I love the idea of adding some cashews in for protein.
thepeacepatch says
Splendid yumfulness! Thanks for the recipe…I want to try this warmed up with a plateful of cinnamon toast and a really good book. 🙂
Inger Wilkerson says
Do you know if it works to strain through cheesecloth? I am eating so many cashews now, I should probably try drinking them too.
Sophie33 says
I made your cashew milk horchata & loved it so much, I thought back of my many Spain vacations, sipping it, drinking it under the hot sun!
The Frosted Vegan says
Spain sounds lovely right now, glad I could bring back some good memories : )