Nadine Horn, Jörg Mayer

Refreshing Horchata with Rice & Almonds

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Preparation info
  • Makes

    1

    quart
    • Difficulty

      Easy

    • Ready in

      25 hr

Appears in
Vegan Everything: 100 Easy Recipes for Any Craving... From Bagels to Burgers, Tacos to Ramen
Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

  • About

Horchata is a creamy summer drink beloved in both Mexico and Spain, though the preparations differ. Mexican horchata is made with rice and almonds, while Spanish horchata is made with soaked and ground tiger nuts. Both are vegan! This drink can be made ahead and refrigerated for up to 3 days.

Ingredients

  • 1 cup plus 2 tablespoons (180 g) skin-on raw almonds

Method

  1. Bring a pot of water to a boil. Blanch the almonds for 2 minutes, then drain. When the almonds have cooled, squeeze the nutmeats out of the skins.
  2. Toast the almonds in a dry pan over medium heat for 10 minutes, stirring frequently, until golden brown.
  3. Combine the almonds, rice flour, cinnamon stick, and 3¼ cups (780 ml) hot water in a bowl. Cover and