Horchata, pronounced or·chaa·tuh, is a beverage traditionally made from a mix of soaked and blended rice, nuts or seeds and often spiced with cinnamon, vanilla and sugar. We often think of Horchata as being a traditionally Mexican and/or Latin American recipe, but you can find similar beverages in Europe and West Africa.
Kind of like a really really good homemade nut milk, this blend of freshly made rice, cashew, almond and coconut milks make for an incredibly creamy yet refreshing beverage. And while it does require soaking the nuts and rice overnight, this recipe could not be easier.
So we thought it would make for a perfectly creamy and luscious base for any one of our Adaptogenic Elixir Blends; Turmeric, Cacao or Matcha-Moringa....we're starting with Cacao!
- ½ cup raw almonds (you can use blanched almonds if not toasting)
- ½ cup raw cashews
- ½ cup long grain white rice (we love Jasmine or Basmati), rinsed and drained
- 1 x 2” cinnamon stick (*omit if making Cacao or Turmeric Horchata)
Optional: Preheat oven to 350°F. Spread out the raw almonds on a baking sheet and toast until lightly golden and fragrant, 8–10 minutes. Let cool.
Using spice/coffee grinder, coarsely grind rice and if making a Matcha Horchata, cinnamon stick, and transfer to a large bowl. Add cooled almonds, cashews and 4 ¼ cups of water to cover. Cover and let soak in the refrigerator overnight.
The next day, transfer the entire mixture with soaking liquid to a blender and add coconut milk, water, salt and Elixir Blend. Blend on high until very very smooth.
Strain mixture through a nut milk bag or fine-mesh sieve lined with a layer of cheesecloth into a large jar or a pitcher, pressing on the solids to extract as much liquid as possible. Discard the pulp. Sweeten to taste.
Chill the Horchata until cold. The Horchata will naturally separate as it sits, so give it a shake. Pour over ice and serve.
Do Ahead: Horchata can be made 3 days ahead. Cover and chill. Shake well before serving.