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Cashew Milk Horchata with Cocoa Sugared Rims


  • 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


  1. 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.
  2. 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.
  3. Serve in glasses rimmed with cocoa sugar (dip rims of glasses in horchata before rimming with sugar blend).