Vegan Horchata

Horchata is a refreshing beverage made from white rice, almonds, sugar, cinnamon and sometimes milk in Mexico and many parts of Latin America; Spain and other countries have their own variations. As a whole-foods enthusiast, I like to use brown rice instead of white, pure maple syrup in place of sugar. The nuts make this horchata rich and creamy without the addition of dairy milk.
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  • Level: Easy
  • Total: 13 hr 15 min
  • Prep: 15 min
  • Inactive: 13 hr
  • Yield: 5 cups
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Ingredients

1 1/2 cups whole raw almonds

1 cup raw long-grain brown rice

1/4 cup pure maple syrup

1 tablespoon pure vanilla extract

Directions

  1. Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth. 
  2. Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp. 
  3. Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled.

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