Creamy horchata

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I hope you’re a proud owner of at least one Thug Kitchen cooking book, because it makes the cooking part so much more fun. Their enthusiasm, their wordplay and beautiful pictures. It’s a must have in everyone’s kitchen/bookcase. Below a recipe from their first cooking book, a sweet and calcium rich twist to a regular glass of home made rice milk. Enjoy 😋.

– 1 cup uncooked long-grain brown rice
– 2/3 cup raw almonds
– 1/2 tsp cinnamon
– 4 cups water
– 1 tbsp agave or maple syrup
– ice or water read below
– ground cinnamon for topping

extra needed: measuring cups & spoons, large container, blender, sieve or cheesecloth
serves: +/- 4 glasses

Rinse the rice well under cool water.
Throw it in a large container with a lid and add the almonds, cinnamon and water. Soak for at least 8 hours.
When the soaking is done, take the rice with the water mixture, pour it in a blender and blend together with the agave until it’s all smooth.
Pour it all through a fine sieve or cheesecloth to get out the grit.
If you’re serving the horchata right away, add 1 cup ice and blend again to cool it down.
If not, blend in another cup water and stick it in the fridge.
Serve cold with ice cubes and some cinnamon sprinkled on top. Make it look fancy 🍸.

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