Horchata at home

I love horchata in the summer.

Well, just like my tea and wine addictions (see middle of linked blog post for my confessions), I love horchata anytime, cold or hot weather.  But, unlike a hot cup of tea, or my 2001 volvo with no air-con,  horchata is particularly wonderful in the heat.  So when I stumbled upon this easy, home made recipe, I gave it a whirl.

Although not like the horchata I buy at my local burrito store, this version of horchata is refreshing and packed with protein through all the nuts.

Enjoy!

Averie Cook's Horchata (Averie's words below, except where italicized)

Original Recipe Here

INGREDIENTS:

1 cup raw cashews (or use raw or blanched almonds) - Angie here... I used half cashews and half almonds.

2/3 cup white rice, uncooked (medium or long-grain preferred)

2 1/2 cups water + 3 cups water

one 3-inch cinnamon stick

2/3 cup granulated sugar, or to taste*

1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

DIRECTIONS:

1. In a large blender canister, Vita-Mix canister, or large bowl combine cashews, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours.
2. Remove canister from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible.
3. Add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible.
4. If desired, strain horchata through a sieve or cheesecloth (I did not find it necessary as the cashews blended incredibly smoothly in my Vita-Mix). Serve immediately as is, over ice, or refrigerate and serve chilled, shaking before if mixture has separated. Horchata will keep in the refrigerator for 3 to 5 days; use common sense.
5. Notes: I used traditional recipes here and here and here as reference for the sugar (and they use more than I did). You may wish to start with 1/3 cup sugar, and increase from there if you prefer something less sweet. You can use another form of sweetener, to taste. All amounts are to taste. If you are serving over ice, it will also water down and become less sweet, something to keep in mind. This is a sweet beverage; it's not supposed to be "barely sweet"; it's supposed to be sweet. If you prefer a thinner horchata increase the amount of water, to taste, or strain it. Whatever blender you use, blend, blend, blend. Depending on type of blender used, and taste preferences, strain if desired.
6. Ideas: Use over cereal, in oatmeal, in smoothies, make ice cubes with it for iced coffee, bake with it in place of recipes calling for nut or rice milk, use it as coffee creamer, add chocolate sauce for chocolate "milk", freeze it for 2 hours or until barely frozen for a slushy-ice cream treat; add 1 ounce of Baileys, Kahlua, or Vanilla Vodka, etc. to 4 to 6 ounces of Horchta and ice cubes, shake/stir and serve.