Horchata
By Ailsa Burt
Cool down with this rice and almond-based drink, popular across Spain and Portugal. It’s gently spiced with cinnamon and vanilla, and served over ice
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Prep:20 mins
plus overnight soaking - Serves 8
- Easy
Nutrition per serving
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kcal 149
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fat 3g
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saturates 0.3g
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carbs 28g
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sugars 0g
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fibre 0.4g
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protein 2g
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salt 0.15g
Ingredients
- 150g caster sugar
- 300g long grain white rice
- 100g blanched almonds , toasted
- 2 cinnamon sticks
- 2 tsp vanilla extract
- 500ml almond milk
Method
Tip the sugar into a bowl and cover with 1 litre warm water. Stir well until the sugar has dissolved then mix in the rice, almonds and cinnamon sticks. Cover and chill overnight.
Pour roughly half into a jug and set aside. Pour the remaining contents of the bowl, including the rice, almonds and cinnamon sticks into a powerful blender. Blend for 1 min until everything is very finely chopped. Pour in the liquid from the jug and mix again. If you prefer a very fine consistency, pour into a muslin-lined sieve set over a bowl. You can also pass it through a very fine sieve twice. Mix in the vanilla and a pinch of salt, then keep chilled until ready to serve. Will keep chilled for up to four days.
Fill a pitcher with the almond milk and some ice. Divide between ice-filled glasses and serve.
