Mexican Dairy-Free Horchata
- ½ cup basmati or long grain white rice
- 1 cup blanched, peeled almonds*
- ½ cinnamon stick
- 4 cups water
- ½ teaspoon vanilla extract
- ¼ – ⅓ cup white granulated sugar, honey, or agave nectar
- 4 Lime wedges (optional)
- Grind the rice into as fine powder a powder as you can manage using a coffee/spice grinder. Place the ground rice, almonds, and cinnamon stick into a large bowl, pour 2 cups of hot water over top, cover, and leave overnight to soak.
- The next day, place the rice mixture in your blender, and blend on high until the mixture is as smooth as possible. Add the remaining 2 cups of water, vanilla, and sugar to taste, and give it another quick blend. Strain the horchata through a fine mesh strainer first, then through a double layer of cheesecloth or nylon. Squeeze the material to extract as much of the liquid as possible. If the mixture is still a bit too thick for your liking, feel free to blend in a bit more water.
- Serve over ice and garnish each glass with a lime wedge, if desired.
I avoid the task of blanching and peeling almonds by simply purchasing almond slivers, which are already skinless. If you simply don’t have time or the ingredients, use whole raw almonds.