I 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!