I updated this traditional Mexican drink by making it dairy-free, but it's still full of flavor and nutrients! When you begin to try new recipes out, you'll realize that you can upgrade a lot of other recipes you used to make, by taking out inflammatory ingredients such as dairy, flour, and sugar. This recipe is the perfect example!
The soaked rice blended together with water and almond milk provide a silky smooth texture, and the dates add a natural sweetness. Cinnamon is one of my favorite spices to use especially during the holiday season, it just has that warming effect on your soul. This drink is a great alcohol free option to offer your guests during the holidays and if you want to add alcohol to half of your batch, feel free to add some rum to the mix.
I remember when I first started transitioning my diet, I would make classic dishes I loved and craved but would use healthier substitutes. For example, I would make pancakes and oatmeal using GF oats, almond milk, flaxseed eggs, and maple syrup instead of eggs, milk, and flour. The flavor was still there, but the inflammatory ingredients were gone! I began to have more energy, was able to work out harder, think more clearly, and was getting sick a lot less! The better and better I felt, the more motivated I became and I just kept searching for healthy restaurants and recipes, because when you have a variety of options available, you won't be missing anything. I promise you! You'll only be excited about trying all these new things!
So I hope you enjoy testing this recipe out and please let me know what you think in the comments below!
Makes 6 servings
- 3/4 cup basmati rice
- 6 cups water, divided
- 1 cup unsweetened plain
- 8-9 pitted medjool dates
- 1 1/2 tsp pure vanilla extract
- 1 cinnamon stick
- Soak the rice in 2 cups of hot water for at least 2 hours. The rice should be soft and easily break in half. Drain and add to a blender.
- Add 4 cups water, almond milk, dates, vanilla, and the cinnamon stick, top with lid and cover with a towel to ensure it doesn't splash. Blend for about 5 minutes until the mixture is extremely smooth and there aren't any large pieces of dates or cinnamon.
- Taste your horchata to see if it needs more dates for sweetness or if its too sweet you can add more almond milk.
- In two batches, pour the mixture over a bowl or pitcher covered with ca cheesecloth or a nut milk bag. This will sift out all of the pulp and make your horchata nice and smooth.
- Strain the mixture until only pulp remains in the cloth, squeezing to get every last drop out. Set nut milk bag aside with pulp aside.
- Next, whisk together the mixture and pour into a mason jar and keep in your fridge for up to 3 days. Serve your horchata over ice with a cinnamon stick for garnish and enjoy!