Cinnamon Horchata Mocktail

Allergens

Nuts (almonds)

Ingredients

• 1. 2 cups unsweetened almond milk 2. 1/4 cup long grain rice 3. 1/4 cup raw almonds, soaked overnight 4. 1/2 teaspoon ground cinnamon 5. 1/4 teaspoon ground vanilla bean powder 6. 1/4 teaspoon sea salt 7. 3
• 4 medjool dates, pitted and chopped 8. 1 cup ice cubes

Instructions

1. Combine rice and almonds in a bowl cover with water and let soak for at least 3 hours or overnight.
2. Drain the rice and almonds discard the soaking liquid.
3. In a blender, add the drained rice and almonds along with the almond milk, cinnamon, vanilla bean powder, and sea salt blend until smooth.
4. Strain the mixture through a fine mesh sieve into a pitcher press on solids to extract as much liquid as possible. Discard the solids.
5. Stir in the chopped dates until fully combined let sit for about 10 minutes for the dates to soften.
6. In a cocktail shaker, add 3/4 cup of the cinnamon horchata mixture with 2 3 ice cubes and shake well.
7. Pour into glasses and garnish with a cinnamon stick or anise star.

Chef’s Insight

The perfect balance of creamy and spicy flavors makes this mocktail a delightful choice for any gathering.

Notes

This recipe is gluten-free, dairy-free, and Paleo-friendly.