- 1/2 cup uncooked white rice (100 g)
- 1/2 cup raw, unsalted almonds (80 g)
- 1 small or 1/2 big cinnamon stick
- 4 cups water (1 liter)
- 4 Medjool or 8 Deglet Nour dates, pitted
- 1/2 vanilla bean, scraped (optional)
- Add the rice, almonds, cinnamon stick and water to a blender and blend until smooth.
- Keep this mixture in a sealed container in the fridge overnight.
- The next day, drain the mixture using a nut milk bag, a cheese cloth, a napkin or even a fine-mesh strainer. Discard the pulp or add it to your recipes (smoothies, soups, truffles, etc.).
- Add the liquid to the blender with the dates and the vanilla seeds and blend until smooth. Taste the horchata and add more dates if needed.
- You can serve it immediately with some ice cubes or leave it in the fridge until it’s cold. Keep leftovers in a sealed container in the fridge for 3 to 5 days.
- We don’t have the nutritional info for this recipe as we discarded part of the rice, almonds and cinnamon stick when we drained the horchata and it’s not easy to calculate it.
- We used short-grain white rice, but any type of rice will do.
- Feel free to use 1/4 to 1/2 teaspoons of ground cinnamon instead of the cinnamon stick, although you’ll get a better texture if you use the cinnamon stick.
- Any natural sweetener is okay, you don’t have to use dates. Just add it until the horchata is sweet enough for you.
- Vanilla seeds can be replaced by 1/2 to 1 teaspoon of vanilla extract.
- Serving Size: 1/6 of the recipe
- Calories: 176
- Sugar: 11.1g
- Sodium: 6mg
- Fat: 6.8g
- Saturated Fat: 0.5g
- Carbohydrates: 27.2g
- Fiber: 2.7g
- Protein: 4.3g