This recipe was inspired by our recent trip to Mexico, but I wanted to give it an update. I tried to stick to the traditional recipe as much as possible, but subbed brown for white rice, and maple syrup for white sugar.
Most horchata you get comes from a pre-packaged mix (like Kool-Aid), which includes a fair share of preservatives, additives, and chemicals. YUM!
But making it from scratch takes very little effort. In fact, most of the magic happens while it sits in the fridge.
Lets get to the health stats. Brown rice is a complex carbohydrate that offers a rich variety of nutrients. Its high in several B vitamins, like B1 (thiamin), B3 (niacin), B6 (pyridoxine), and B5 (pantothenic acid), along with magnesium, manganese, selenium, and phosphorus. Its also a good source of folate, riboflavin (B2), potassium, and calcium. The best part, brown rice is inexpensive and filling.
Almonds are a healthy source of monounsaturated fat, and high in dietary fiber, calcium, vitamin E, riboflavin, niacin, and magnesium. I think you'll find this drink both refreshing and satisfying, in the best way that only Nature can provide.
1 cup of brown rice
3/4 cup of raw almonds
1 cinnamon stick
1/2 cup maple syrup
4 cups of warm water
Zest of 1 lime
2 cups of water
2 cups of unsweetened, unflavored almond milk
Grind rice in a high speed blender until its almost powdery. Add almonds, cinnamon stick, maple syrup, 4 cups of water, and lime zest. Blend on high until combined and pour into a pitcher. Soak in the fridge overnight.
After soaking, blend again, and pour through a fine cheesecloth or nut milk bag. From here, you can leave it as-is and make into popsicles, ice cream, or use as coffee creamer. If you're making it for a party, then add an additional 2 cups of water and 2 cups of unsweetened, unflavored almond milk. Blend again and store in the fridge until ready to serve. Serve over ice with a sprinkle of cinnamon on top.