Starry Night Horchata
Vegan horchata recipe, cinnamon-infused plant milk drink, gluten-free Mexican beverage
Allergens
Tree Nuts (Almond)
Ingredients
- 3 cups almond milk 2 cups rice milk 1/2 cup unsweetened coconut milk 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/4 cup maple syrup 1/4 teaspoon pure vanilla extract 1/2 cup unsweetened almond flour Pinch of sea salt
Instructions
- In a blender, combine the almond milk, rice milk, coconut milk, cinnamon, nutmeg, cloves, maple syrup, vanilla extract, almond flour, and a pinch of sea salt. Blend on high speed until smooth and creamy.
- Strain the mixture through a fine mesh sieve into a large pitcher, pressing down on the solids to extract as much liquid as possible. Discard the solids.
- Refrigerate the horchata for at least 4 hours or up to overnight to allow the flavors to meld.
Chef’s Insight
To truly immerse yourself in the flavor and texture of this horchata, savor it slowly and appreciate each sip as a journey through a Mexican night sky.
Notes
This horchata can be served chilled with ice or heated and enjoyed as a warm drink during cooler months.