Non Dairy Horchata Recipes
NON-DAIRY HORCHATA
Horchata is a thick, creamy, and sweet rice-cinnamon drink found at most Mexican restaurants that is similar to rice milk. It is simple and inexpensive to prepare and makes for a refreshing drink in the summer. This recipe uses basmati rice and cardamom for an authentic flavor and aroma.
Provided by Skyler Lewis
Categories Mexican Recipes
Time 8h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place rice in a blender and grind to a fine texture. Transfer to a large pitcher. Add crushed cardamom and cinnamon.n
- Grind almonds and 1/3 cup water together in the blender. Add to rice mixture in the pitcher. Add 4 cups water and stir. Cover pitcher and let horchata sit 8 hours to overnight.n
- Transfer horchata to the blender and add sugar. Blend, gradually adding 2/3 cup water, until smooth. Pour mixture through cheesecloth into a separate container, squeezing gently to extract the milk. Refrigerate horchata 15 minutes before serving.n
Nutrition Facts : Calories 233.5 calories, Carbohydrate 43.3 g, Fat 5.1 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 12.9 g
VEGAN HORCHATA ICE CREAM
Flavorful rice milk is mixed with coconut milk and coconut cream then churned to give you a frozen version of the Mexican drink horchata. An optional splash of dark rum adds a slight kick. This makes approximately 1 quart of frozen dessert.
Provided by Buckwheat Queen
Categories Dessert Recipes Frozen Dessert Recipes Ice Cream
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place coconut milk and coconut cream in the refrigerator.
- Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
- Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
- Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
- Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 35.4 g, Fat 15.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 18.1 mg, Sugar 18.9 g
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