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Vanilla and Maple Horchata

Vanilla and Maple Horchata Recipe
Yield: 4 Servings (8 fl. oz. each)

Yield: 4 Servings (8 fl. oz. each)

Take a traditional Mexican Horchata and make it your own using brown rice and almond milk. The result is a creamy, not-too-sweet, plant-based toddy with a touch of vanilla fizz and Mexican chocolate.

Ingredient Weight Measure
Almond milk, vanilla, unsweetened 16 fl. oz. 2 cups
Cinnamon stick 1 each
Simplot Good Grains™: Brown Rice, IQF 1/40lb 2 cups
Maple syrup 1/2 cup
Vanilla sparkling water 12 fl. oz. 1 can
Rum, spiritless or non-alcoholic 8 fl. oz. 1 cup
Mexican chocolate powder as garnish
Preparation Instructions:
Step 1
In a stock pot, bring almond milk and cinnamon stick to a boil over medium heat. Add brown rice and return to a boil. Remove from heat, cover and let stand at room temperature for at least 3 hours.
Step 2
Add almond milk mixture to a blender and process until smooth. Strain almond milk through several layers of cheesecloth, or through a very fine strainer. Discard solids. Add maple syrup, stir to combine, transfer to a glass container and refrigerate.
Step 3
For each serving; place large ice cube into cocktail glass. Pour a heavy 1/4 cup of almond milk mixture into the glass, top with 3 fl. oz. vanilla sparkling water, 2 fl. oz. rum and sprinkle with Mexican chocolate powder.
Products used in this recipe