Horchata

My previous post on Almonds & Orgeat suggested that boozy cocktails and protein replacements were the ideal ways to consume almonds in this world. Not the case. I just made the most delicious Horchata, that we will be consuming tomorrow at The Cocktail Kitchen Series (if you haven’t already bought your ticket, do so by calling 604.687.8001).

Brown Rice & Almond Horchata
(makes 6L)
for the rice milk:
2 cups washed brown rice
16 cups water
bring to a boil, then simmer for 2 hours
add 1 tsp salt
using a hand-blitzer, blend until smooth
run twice through a fine mesh strainer
it’ll come out really really really thick – so add about 1 cup of water to thin out a bit

for the almond milk:
using the orgeat recipe here, take 750g of the reserve liquid before the sugar is added at the end, and whisk into the rice milk
whisk in 350mL of orgeat and 2 tbsp almond oil
add cinnamon, nutmeg and allspice, then let cool completely.

Serve over ice to order.

Let cool completely, and keep refrigerated in air tight jars, or containers.

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About Lauren Mote

Lauren has been an intricate part of the food industry for many years. Whether it’s behind the bar, in the kitchen, tasting and learning about wine, or sitting with her laptop writing food stories and reviews at the local coffee house, it was clear at an early age that Lauren’s professional and personal life would be completely consumed by the joy and passion of edibles.
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