Chai Horchata
Horchata is a Mexican classic I grew up with and as much as I loved it - it really had my stomach in knots with all the heavy cream and condensed milk. Luckily for us its actually pretty easy to make a plant-based version that isn’t skimping out on flavor or mouthfeel. The base of Horchata is actually rice milk so to bring it all together you will need a can of coconut evaporated milk and condensed milk. It is actually very easy to make - the weirdest part is blending the rice as that just feels weird to do. Another great thing is that is tastes better the next day as its had more time to let all those flavors really mingle.
Chai Horchata
Makes 1 GallonIngredients
1 1/2 - cups rice
4 - cinnamon sticks
3 cups - hot water
2 1/2 cup - chai steeped in hot water
2 cups - almond, oat or rice milk
1 can - evaporated coconut milk
1 can - sweetened condensed milk
What you will need
A Blender
A Mesh Strainer
A Large Bowl
A Carafe or Pitcher
A Measuring Glass / Pitcher
Instructions
Step 1 - Prep
There is nothing worse than going to make something and realizing you don’t have the stuff !
Wash the rice in a sieve or mesh strainer and set it to the side to drain and dry out a bit for maybe 10 minutes. I also like to get a pot of boiling water going or a kettle on to have 3 cups of hot water to soak the rice in and then another 2 and a half cups to steep the chai tea.
Step 2 - Soak the rice in hot water
I use a large measuring pitcher to measure out the rice, cinnamon sticks and hot water and set aside for at least an hour to soak the rice. Then blend your rice mixture in a blender really well with 2 1/2 cups of chai tea. Once the rice and cinnamon have been blended really well, strain the rice milk through a mesh strainer into a large bowl or a large pitcher.
Step 3 - Adding in the coconut milk alternatives
In a large pitcher or drink dispenser, pour in 2 cups of a plant-based milk of your choice, 1 can of evaporated coconut milk, and 1 can sweetened condensed milk and give that a good mix. To finish this off fill up the pitcher and or your glasses with crushed ice and pour to serve.
Save the left overs in an air tight, food safe container for up to 5-7 days.
