Recipe | Honduran style Horchata

Time: 30mins cooking time, 1hr+ cooling time

Serves: makes approx 4-5 glasses

You will need: a blender or hand blender

Given the heatwave we are having, this recipe seemed apt. It is a cool, refreshing, cinnamony drink, reminiscent of rice pudding, served in Honduras and other South American countries.

It is so easy to make, with delicious results. Traditionally it is made with white rice, but I chose to use brown. This recipe will work with either.I have replaced the condensed milk with coconut cream to make it completely vegan.

Ingredients:

  • 0.5 cup (90g) rice
  • 5 cups (1250ml) water
  • 1 cup (250ml) plant milk of your choice
  • 2 cinnamon sticks
  • 1tsp ground cinnamon
  • 1tsp vanilla
  • 3tbsp coconut cream

Recipe:

  • Add rice, water, plant milk, cinnamon sticks, ground cinnamon and vanilla to a saucepan

  • Bring the mixture to the boil, stirring occasionally
  • Reduce to a simmer, cover, and simmer for 30 minutes
  • After 30 minutes, remove from the heat
  • Remove the cinnamon sticks and set aside for garnishing
  • Add the coconut cream to the rice, water and milk mixture and blend the mixture until smooth
  • Leave to cool
  • When cool, transfer to the fridge to get completely cold
  • Serve in a jug with ice and garnished with the cinnamon sticks (Mix before each pouring so the last glass isn’t all blended rice)

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