Zutaten für Strawberry Almond Horchata Mexico
- 1/2 cup raw long grain white rice
- 1/4 cup blanched almonds
- 1 cinnamon stick (about 3 inches long)
- 4 cups hot water
- 1/2 cup granulated sugar (or to taste)
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped (plus more for garnish)
- ice for serving
- ground cinnamon (for garnish, optional)
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Zubereitung von Strawberry Almond Horchata Mexico
- Combine 1/2 cup raw rice, 1/4 cup whole almonds, and 1 cinnamon stick in a medium bowl. Add 4 cups of hot water. Stir well.
- Cover the bowl and refrigerate overnight (at least 8 hours) to allow the flavors to meld.
- In the morning, drain the soaking liquid. Add the soaked rice, almonds, and cinnamon stick to a high-speed blender.
- Add 2 cups of non-dairy milk (almond, soy, or oat milk work well). Blend until completely smooth and creamy.
- Line a fine-mesh sieve with cheesecloth (or use a double layer of cheesecloth). Pour the blended mixture into the sieve, pressing gently with a spatula to extract all the liquid.
- Discard the solids (rice, almonds, and cinnamon stick).
- For an extra-smooth horchata, strain the liquid a second time through the cheesecloth.
- Add 1/2 cup granulated sugar (or to taste) and 1 teaspoon vanilla extract to the strained horchata.
- Whisk vigorously until the sugar is completely dissolved.
- Gently stir in 1 cup of chopped fresh strawberries.
- Serve immediately over ice. Garnish with additional fresh strawberries and a sprinkle of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
63g
Fat
16g
Carbs
14g