Horchata
Pull in to a taqueria or a Mexican ice cream shop, and the most popular beverage will be a rice and nut blend, flavoured with cinnamon and sometimes vanilla. Like a lot of delicious Mexican recipes, this one originated in Spain – and in particular Valencia.
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1 cup Spekko Wholegrain Brown Extra Long Grain Parboiled Rice
3 cups water
¼ cup sugar (adjust according to taste)
½ cup macadamia nuts, chopped
1 tsp cinnamon powder, plus extra for serving
1 Tbsp vanilla essence
3 cups macadamia milk
1 cup ice
Soak the rice and nuts:
Soak the brown rice and chopped macadamia nuts in a bowl with water for 12 hours. Drain the mixture after soaking.Blend the ingredients:
Place the soaked rice, nuts, cinnamon, vanilla essence, and macadamia milk into a blender. Blend until the mixture is smooth and the rice and nuts are properly ground.Strain the mixture:
Strain the blended mixture through a muslin cloth or milk bag into a jug to remove any solids.Serve:
Pour the horchata into glasses over ice. Sprinkle extra cinnamon powder on top before serving.