Products used in this recipe
Vanilla and Maple Horchata
Yield: 4 Servings (8 fl. oz. each)
Yield: 4 Servings (8 fl. oz. each)
Take a traditional Mexican Horchata and make it your own using brown rice and almond milk. The result is a creamy, not-too-sweet, plant-based toddy with a touch of vanilla fizz and Mexican chocolate.
| Ingredient | Weight | Measure |
|---|---|---|
| Almond milk, vanilla, unsweetened | 16 fl. oz. | 2 cups |
| Cinnamon stick | 1 each | |
| Simplot Good Grains™: Brown Rice, IQF 1/40lb | 2 cups | |
| Maple syrup | 1/2 cup | |
| Vanilla sparkling water | 12 fl. oz. | 1 can |
| Rum, spiritless or non-alcoholic | 8 fl. oz. | 1 cup |
| Mexican chocolate powder | as garnish |
Preparation Instructions:
- Step 1
- In a stock pot, bring almond milk and cinnamon stick to a boil over medium heat. Add brown rice and return to a boil. Remove from heat, cover and let stand at room temperature for at least 3 hours.
- Step 2
- Add almond milk mixture to a blender and process until smooth. Strain almond milk through several layers of cheesecloth, or through a very fine strainer. Discard solids. Add maple syrup, stir to combine, transfer to a glass container and refrigerate.
- Step 3
- For each serving; place large ice cube into cocktail glass. Pour a heavy 1/4 cup of almond milk mixture into the glass, top with 3 fl. oz. vanilla sparkling water, 2 fl. oz. rum and sprinkle with Mexican chocolate powder.
