Are you ready to take your relationship with horchata to the next level? With its rice-based sweetness and cinnamon spice, this traditional drink is heavenly on its own. Add it to a smoothie and you’ll up the ante with more than 25 gram of protein. Your horchata is ready—are you?
Ingredients
- 1½ cups cold horchata (recipe below). No horchata? No problem. Sub 1 cup unsweetened rice milk, ½ cup unsweetened almond milk, ½ tsp vanilla
- 2 Tbsp almond butter
- 1 serving Vanilla Vega Sport® Performance Protein
- 1 tsp maple syrup
- Generous sprinkle of ground cinnamon
- Ice, as needed
- Homemade Horchata Recipe:
- 3 cups warm water
- ⅔ cups basmati rice
- 2 cinnamon sticks
- 2-3 Tbsp maple syrup
- ½ tsp vanilla bean powder (or 1/2 tsp vanilla extract)
- 2 cups unsweetened rice milk (or almond milk)
- Generous sprinkle of ground cinnamon
Preparation
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Blend it (blend it, blend it, with your hands up).
Optional: If you’re ready for it, I recommend blending all ingredients except the ice. Serve the mixture over ice, with a drizzle of vegan chocolate syrup and a sprinkle of cinnamon.
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Homemade Horchata Recipe:
- In a bowl pour warm water over rice. Drop in cinnamon sticks. Cover and refrigerate overnight.
- The next day remove cinnamon sticks. Puree rice and water until smooth (I used a Vitamix and didn’t strain the mixture. You may choose to strain the mixture, depending on the power of your blender and your desired consistency).
- Stir in maple syrup and milk. I recommend starting with 2 tablespoons maple syrup and slowly adding more if necessary.
- Serve stirred and chilled — over ice with a generous sprinkle of cinnamon, in smoothies, iced coffees or even use it for baking.
- Store in the refrigerator with for up to three days and give it a good stir before drinking.
