Mexican Dairy-Free Horchata
If you want to add more Mexican recipes to your recipe box, Mexican Dairy-Free Horchata might be a recipe you should try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 639 calories, 17g of protein, and 33g of fat per serving. For $2.27 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Go Dairy Free. 28 people were impressed by this recipe. It works well as a reasonably priced main course. If you have agave nectar, basmati rice, lime wedges, and a few other ingredients on hand, you can make it. Overall, this recipe earns an excellent spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Naturally Sweetened Horchata (Dairy Free), Dairy-Free Vanilla Bean Horchatan and my Total TMI Journey with IBS, and Dairy-Free Mexican Hot Chocolate.
Servings: 2
Ingredients:
1/4 – 1/3 cup white granulated sugar, honey, or agave nectar
½ cup basmati or long grain white rice
1 cup blanched, peeled almonds*
½ cinnamon stick
4 Lime wedges (optional)
½ teaspoon vanilla extract
4 cups water
Equipment:
blender
bowl
sieve
cheesecloth
Cooking instruction summary:
Grind the rice into as fine powder a powder as you can manage using a coffee/spice grinder. Place the ground rice, almonds, and cinnamon stick into a large bowl, pour 2 cups of hot water over top, cover, and leave overnight to soak.The next day, place the rice mixture in your blender, and blend on high until the mixture is as smooth as possible. Add the remaining 2 cups of water, vanilla, and sugar to taste, and give it another quick blend. Strain the horchata through a fine mesh strainer first, then through a double layer of cheesecloth or nylon. Squeeze the material to extract as much of the liquid as possible. If the mixture is still a bit too thick for your liking, feel free to blend in a bit more water.Serve over ice and garnish each glass with a lime wedge, if desired.
Step by step:
1. Grind the rice into as fine powder a powder as you can manage using a coffee/spice grinder.
2. Place the ground rice, almonds, and cinnamon stick into a large bowl, pour 2 cups of hot water over top, cover, and leave overnight to soak.The next day, place the rice mixture in your blender, and blend on high until the mixture is as smooth as possible.
3. Add the remaining 2 cups of water, vanilla, and sugar to taste, and give it another quick blend. Strain the horchata through a fine mesh strainer first, then through a double layer of cheesecloth or nylon. Squeeze the material to extract as much of the liquid as possible. If the mixture is still a bit too thick for your liking, feel free to blend in a bit more water.
4. Serve over ice and garnish each glass with a lime wedge, if desired.
Nutrition Information:
covered percent of daily need
