Horchata
Serves 6 - 8
Easy
Prep:
plus overnight soaking
Cool down with this rice and almond-based drink, popular across Spain and Portugal. It's gently spiced with cinnamon and vanilla, and served over ice
Skip to ingredients
Units:
- 150g caster sugar
- 300g long grain white rice
- 100g blanched almondstoasted
- 2 cinnamon sticks
- 2 tsp vanilla extract
- 500ml almond milk
Nutrition: Per serving (8)
- kcal149
- fat3g
- saturates0.3g
- carbs28g
- sugars15g
- fibre0.4g
- protein2g
- salt0.15g
Method
step 1
Tip the sugar into a bowl and cover with 1 litre warm water. Stir well until the sugar has dissolved then mix in the rice, almonds and cinnamon sticks. Cover and chill overnight.
step 2
Pour roughly half into a jug and set aside. Pour the remaining contents of the bowl, including the rice, almonds and cinnamon sticks into a powerful blender. Blend for 1 min until everything is very finely chopped. Pour in the liquid from the jug and mix again. If you prefer a very fine consistency, pour into a muslin-lined sieve set over a bowl. You can also pass it through a very fine sieve twice. Mix in the vanilla and a pinch of salt, then keep chilled until ready to serve. Will keep chilled for up to four days.
step 3
Fill a pitcher with the almond milk and some ice. Divide between ice-filled glasses and serve.
