Almond and brown rice horchata

  • Preparation time: 10 minutes, plus overnight soaking
  • Cooking time: 0 minutes
  • Total time: 10 minutes, plus overnight soaking
  • Serves:4


    100g whole skin-on almonds
    50g brown basmati rice
    ½ cinnamon stick
    3 medjool dates, pitted
    ½ tsp vanilla extract
    pinch sea salt 


    1. Put the almonds, rice and cinnamon stick in a large bowl, cover with cold water and leave in the fridge to soak overnight.

    2. Drain the almonds and rice; discard the cinnamon. Put in a blender with the dates, vanilla extract and a pinch of sea salt. Add 600ml cold water and whizz until smooth. Strain through a fine sieve and chill.

    TRY IT
    Horchata coffee
    Add a shot of espresso to enjoy breakfast and your morning caffeine in one hit.
    Chocolate horchata
    Whisk in a little cacao powder to add an indulgent touch. 

    This recipe appeared in Waitrose Health, Autumn 2018 issue

    Source: Read Full Article