Mexican Chocolate Horchata Mocktail for Two

Allergens

Almond, Coconut

Ingredients

• 1 cup almond milk
• 1/2 cup soaked rice
• 3 tablespoons cocoa powder
• 4 dates, pitted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/2 cup coconut cream
• Ice cubes

Instructions

1. In a blender, combine almond milk, soaked rice, cocoa powder, dates, vanilla extract, cinnamon, and salt. Blend until smooth and creamy.
2. Strain the mixture through a fine mesh strainer into a pitcher to remove the rice grains and any solids.
3. Stir in coconut cream until fully incorporated. Refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
4. To serve, fill two glasses with ice cubes and pour the chilled chocolate horchata over the ice. Enjoy!

Chef’s Insight

The secret to this luscious mocktail lies in the rice soaking and straining process.

Notes

This recipe calls for soaking rice overnight, but a quicker method is to use rice cooker or pressure cooker.