Cashew Horchata
This creamy drink is traditionally made with different nuts and grains based on regional availability throughout Spain and Latin America. We’re using Cashew Butter for extra richness without any added dairy.
Yield: 2 litres
INGREDIENTS
6 cups warm water
1 cup long grain white rice (uncooked)
½ cup Nuts to You Cashew Butter (Rainforest Butter would be a good substitute)
2 cinnamon sticks
¼ cup maple syrup
2 tsp vanilla extract
Pinch of salt
INSTRUCTIONS
In a high speed blender, combine water, rice, Cashew Butter and cinnamon sticks and blend for about 2 minutes or until the water becomes quite cloudy and the rice appears to be broken up.
Put the mixture in the fridge overnight, or for at least 8 hours. It can be stored in the blender since you’ll be using it again.
After removing the mixture from the fridge, blend it again for about 2 minutes or until it looks opaque and the rice bits are very small.
To remove the rice particles, strain the mixture in a nut milk bag or through several layers of cheesecloth or a clean rag. Discard the rice pulp.
Stir in maple syrup, vanilla and salt. Taste and adjust sweetness, if necessary.
Serve on its own over ice, or with a shot of espresso or rum for a delicious summer cocktail.
Store in the fridge for up to 5 days and shake well before serving; separation is normal.
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