Rice and almond horchata with cream
Easier-to-swallow option below ↓I started making horchata the summer the kitchen was too hot for cooking, and it has stayed in the rotation since. Rice205 kcal and almonds164 kcal soak overnight with a cinnamon6 kcal stick, then blend into a milky base that gets finished with whole milk149 kcal, cream, vanilla and a little sweetener. The soaking does the work while you sleep.
The first time I strained it through a regular sieve I got grit at the bottom of every glass, so now I line the sieve with cheesecloth and the texture comes out silky. Strain twice if you want it perfectly smooth.
This makes two glasses at around 510 calories each. I keep mine in a jar in the fridge and shake it before pouring, since the solids like to settle, and it is just as good warmed gently as it is over ice.
Don't skip the pinch of salt. Without it the cinnamon and cream both taste muted.
Rice and almond horchata with cream
Ingredients
- 1/2 cup long-grain rice
- 1/4 cup raw almonds
- 2 cups water (for soaking)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cinnamon stick
- 1 tsp vanilla extract
- 2-3 tbsp sugar or honey64 kcal
- Pinch of salt
Method
- Soak rice, almonds, and cinnamon in water overnight (or at least 4 hours).
- Blend the soaked mixture until very smooth, then strain through a fine sieve or cheesecloth.
- Stir in milk122 kcal, cream, vanilla, sweetener, and salt.
- Chill and serve over ice or warm gently.
The cream makes it significantly more calorie-dense. perfect for gentle gaining.
Make it your own
- Make a big batch. it keeps in the fridge for 3-4 days.
- Try it warm on cooler days for extra comfort.
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