Under the sweltering sun during the long, lazy days of summer, chances are you’ll find me on my patio, melting away with a good book in one hand and an ice-cold beverage in the other. Sipping a cold, creamy drink while lounging in the shade is something I cherish so much that my fridge always has a few options prepped and ready for whenever that cool-off craving strikes. When I’m not reaching for my go-to iced matcha latte or an herbal tea on the rocks, I’ve lately been whipping up batch after batch of a delightfully creamy, dreamy beverage that is as rich as it is refreshing—horchata!
With deep ties throughout multiple cultures, horchata is one of those well-traveled culinary creations that hits the spot around the globe. Traveling back in time to Ancient Egypt, the first variation of horchata was made from ground chufa nuts, also known as tiger nuts. As trade, conquest, and colonization surged through the centuries, horchata took on many different forms that reflected the nuts, grains, and fruits local to the region. Fast forward to the present day, horchata has planted its roots in Mexico as the creamy rice-based drink we all know and love today.
Although modern-day horchata often derives its richly sweet and creamy flavor from sweetened condensed milk, earlier versions of horchata were—surprisingly—entirely plant-based! Inspired by the various shapeshifting forms horchata has taken on over the years, this sweet cinnamon and ashwagandha-infused version offers the nostalgic taste of Mexican horchata de arroz, all while preserving the ancient simplicity with an adaptogenic elevation. Not only has this recipe become a summertime staple in my fridge, but this beverage serves as a bridge to the many cultures and traditions that have shaped it over the centuries.
Ingredients
Directions
- Add rice to a fine mesh strainer and thoroughly rinse under cold water until water runs clear. Set aside.
- Place cinnamon sticks in a bag, such as a cotton muslin bag, and gently break sticks up using a rolling pin or similar weighted object. I found this step helps the cinnamon flavor infuse into the rice a bit better.
- In a medium-sized bowl, add rinsed rice, broken up cinnamon sticks bag, ashwagandha, and half the water (4 cups). Cover and place in the fridge for at least 8 hours or overnight to soak.
- Once soaked, remove larger chunks of cinnamon from the bag (keep the smaller bits!) and add the rice and soaking water to a high-speed blender. Blend for about 3–5 minutes until everything is broken down into a thin, smooth paste. You may need to do this in two batches, depending on blender size.
- To a large fine mesh strainer over a bowl, pour in about half the rice paste. Using a spatula, firmly smoosh down rice paste to strain out as much liquid as possible. Repeat with remaining rice paste.
- Add strained liquid back to blender with coconut cream, non-dairy milk, remaining water (4 cups), maple syrup, and vanilla extract. Blend for about 10–15 seconds to combine.
- Pour into large pitcher and serve over ice with a generous sprinkle of cinnamon on top. Keep stored in the fridge and enjoy within 3–4 days. Separation is natural, so give the horchata a good stir before serving and sipping. Cheers!
Pro Tips
- Any type of rice will likely work great with this recipe, so feel free to experiment with jasmine rice, basmati rice, brown rice, purple rice, you name it! Keep in mind that the color, texture, and taste will be different with each rice variety.
- I enjoy the rich, caramelly flavor of maple syrup and brown sugar in this recipe, but other sweeteners would work just as well. If swapping to a different sweetener, start with 1/2 cup and adjust to taste.
- This recipe leaves a lot of room for alterations and additions, so if you’re feeling creative, try serving hot instead of iced and incorporate other spices such as cardamom, ginger, clove, anise star pod, etc., for a holiday-ready spiced horchata!
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