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Almond and brown rice horchata
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100g whole skin-on almonds
50g brown basmati rice
½ cinnamon stick
3 medjool dates, pitted
½ tsp vanilla extract
pinch sea salt
1. Put the almonds, rice and cinnamon stick in a large bowl, cover with cold water and leave in the fridge to soak overnight.
2. Drain the almonds and rice; discard the cinnamon. Put in a blender with the dates, vanilla extract and a pinch of sea salt. Add 600ml cold water and whizz until smooth. Strain through a fine sieve and chill.
Add a shot of espresso to enjoy breakfast and your morning caffeine in one hit.
Whisk in a little cacao powder to add an indulgent touch.
This recipe appeared in Waitrose Health, Autumn 2018 issue
Typical values per serving:
This recipe was first published in September 2018.