Vegan Horchata - Date Sweetened
Light and refreshing for hot summer day, but also perfect for a holiday celebration.
Equipment
- Blender
Ingredients
- 3/4 cup long grain white rice - raw - uncooked
- 2 cups hot water
After Soaking
- 4 cups cold water
- 5-7 each Medjool dates - more or less sweet how many dates is up to you use any type of date
- 1 teaspoon Ceylon Cinnamon
- 1/2 teaspoon Ground vanilla bean
- 1 cup unsweetened plant milk
Instructions
- In a bowl soak the rice and hot water for 2 hours
- After 2 hours drain the rice in a fine sieve
- Add rice, cold water, pitted dates, cinnamon and ground vanilla bean to a high powered blender. Blend until rice is well blended with the water.
- Pour through a fine mesh strainer into a pitcher. Add the 1 cup of unsweetened plant milk - this makes it creamier. Put the lid on and chill in the fridge.
- To serve pour over a glass of ice, dust the top with a little cinnamon and serve
- Refrigerate any leftovers. There will be sediment in the bottom of the container, don't try to stir it back in, leave it at the bottom of the container.
- This would make an awesome creamer for your coffee or hot tea.
Notes
From reading about vegan versions of this beverage on line I learned that you can use brown rice if you wish.
Optional: after blending the rice and water, let it sit in the fridge over night before doing the final straining as it can result in a creamier horchata.
You could garnish the top with some freshly grated nutmeg instead of cinnamon.
Serve in pretty glasses for the holidays.
It might last up to a week in the fridge. It can be frozen, thawed and enjoyed.
Nick suggested making popsicles with it.
Tried this recipe?Let us know how it was!