Horchata recipe with a twist

imageI LOVE horchata, but my only issue with buying it from restaurants or grocery stores is that it’s so loaded with sugar.  So I do my own unsweetened version, plumping it up with some extra nutrition and protein.  You can use this recipe as a guideline and of course tweak yours if you want to change the spices, use a nut butter instead of tahini, or add some sweetener (honey or maple syrup could be nice with it, or blend in dates or banana . . just some options).

1 cup rice (I use a sprouted brown rice)

2 cups water

2 cinnamon sticks

Soak the above ingredients over night (or at least 8 hours).  Then remove the cinnamon sticks and place all the water plus rice in the blender.  Add:

1 small root of turmeric (I use about the size of my thumb) or ground turmeric (about 1/2 Tbsp)

Blend together for up to 1 minute.  Then use a nut milk bag to drain into a bowl.  Squeeze every bit out!

2 cups of cashew or almond milk (or whatever milk alternative you like)

2 Tbsp Tahini

1/2 tsp cayenne pepper

1/2 tsp black pepper

Blend together and serve warm or cold.  It’s good for several days in the refrigerator.  Enjoy!

 

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