This south-of-the-border drink is served in Mexican restaurants all over the place, but very few restaurants serve vegan Horchata. Now you can make your own in minutes, without ever boiling a pot of rice.
4 Cups water
1/2 Cup uncooked long-grain brown rice (soaked overnight)
1 Cup raw cashew nuts (soaked 20 min.)
2 Ceylon cinnamon sticks
1 tbsp cinnamon powder
1 tsp vanilla powder
1/2 Cup raisins
Making Cashew Milk:
Rinse the cashews really well and blend with 2 1/2 cups water. Strain the pulp with a nut milk bag and set aside.
Making Rice Milk:
Rinse the rice really well and blend with 1 1/2 cup water and cinnamon sticks. Strain the pulp with a nut milk bag and set aside.
Making the Horchata:
Blend the Cashew Milk, Rice Milk, cinnamon powder, vanilla powder, and raisins. Serve in a glass with cinnamon sprinkled on top! You can also serve over ice
From Kevin and Anna Marie Gianni