Tuesday, March 20, 2012

Homemade Horchata

Homemade Horchata (vegan, gluten free, soy free)
Makes about 7 cups

1 cup raw cashews (or use raw or blanched almonds)
2/3 cup white rice (medium or long-grain preferred)
2 1/2 cups water + 3 cups water
one 3-inch cinnamon stick
2/3 cup sugar, or to taste*
1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

In a large blender canister, Vita-Mix canister, or large bowl combine cashews, rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours. Remove canister from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible. Then add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible. If desired, strain horchata through a sieve or cheesecloth (I did not find it necessary as the cashews blended incredibly smoothly in my Vita-Mix).

Serve immediately as is, over ice, or refrigerate and serve chilled, shaking before if mixture has separated. Horchata will keep in the refrigerator for 3 to 5 days; use common sense.

Special thanks to Dolores for sharing this with me!

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