Horchata

If you’ve spent anytime in Cape Cod you know that the village of Hyannis is a bustling spot in the summer months. There is a family owned, rustic cafe off the beaten path called Spoon and Seed that serves breakfast and lunch. At some point it was a hidden gem, but with a two hour wait on a weekend morning, the word is out. There is no shortage of delicious items on the menu, especially the horchata served over ice in a mason jar. This rice based drink is a lovely, refreshing alternative to iced coffee or tea. Horchata, a diary-free Mexican rice beverage is sweetened with sugar and flavored with cinnamon. I made my own pitcher of horchata at home, using basmati rice and maple syrup as a substitute for the sugar.

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Course: Drinks

Servings: 5 cups

Calories: 95kcal

Ingredients

• 1 cup uncooked basmati rice
• 5 cups water
• 2 cinnamon sticks
• 1 tablespoon pure vanilla extract
• 2 tablespoons pure maple syrup
• 1/2 cup unsweetened almond milk optional, for a creamier horchata
• ground cinnamon for garnish

Instructions

• Place the uncooked basmati rice in a spice grinder or high-speed blender and pulse until it resembles coarse sand. Transfer the ground rice to a large bowl or pitcher. Add the water and cinnamon sticks, then cover and let stand at room temperature for at least 3 hours, or refrigerate overnight for deeper flavor.
• Remove the cinnamon sticks and strain the mixture through a fine-mesh sieve lined with cheesecloth or several layers of cheesecloth into a clean pitcher, pressing gently to extract as much liquid as possible. Stir in the maple syrup, vanilla and, if using, the almond milk. Mix well. Refrigerate until thoroughly chilled. Stir before serving, then pour over ice and garnish with a sprinkle of ground cinnamon, if desired.
Strain the horchata well for the smoothest texture, then chill it for several hours or overnight. A quick stir before serving is all it needs.

Nutrition

Serving: 1cup | Calories: 95kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g

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