Spiced Almond Milk (Horchata)

Spiced Almond Milk (Horchata) Recipe
Photo: Oxmoor House
Latin Americans have been grinding rice and nuts into milk for centuries. You just soak rice in water with spices, then buzz it all in a blender and strain. For fruit horchata, add chopped fruits along with the rice and everything else. To make a horchata cocktail, add a splash of dark rum.

Yield:

Serves 6 (serving size: 2/3 cup)
Total time: 8 Hours, 10 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 10 Minutes
Total: 8 Hours, 10 Minutes

Nutritional Information

Calories 193
Fat 5.6 g
Satfat 0.4 g
Monofat 3.3 g
Polyfat 1.3 g
Protein 4.1 g
Carbohydrate 33 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 81 mg
Calcium 224 mg

Ingredients

4 cups water, divided
3/4 cup uncooked long-grain rice
1/2 cup slivered almonds
1 (3-inch) orange rind strip
3 (3-inch) cinnamon sticks, broken in pieces
3 whole allspice
3 whole cloves
2 cups unsweetened almond milk
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash of salt

Preparation

1. Combine 2 cups water and next 6 ingredients (through cloves) in large bowl. Cover and chill 8 to 24 hours or until rice is soft. Strain mixture through a fine sieve, reserving solids. Discard liquid.

2. Place solids, remaining 2 cups water, and almond milk in a blender; process 2 minutes. Strain through fine sieve into a pitcher; discard solids. Add sugar, extracts, and salt to milk mixture, stirring until sugar dissolves. Serve over ice. Store in refrigerator up to 1 week.

Note:

Cooking Light Global Kitchen,

Oxmoor House

March 2014
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