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)

Indulgent breakfast pancakes

Because who doesn’t deserve to treat themselves every now and then? These pancakes are made with chickpea flour, so they are full of protein; so you still can feel virtuous when you pour maple syrup all over them πŸ˜‰ Plus they are dead easy to make! And tasty too of course! Ingredients: 1 cup chickpea flour 1 1/4 cups plant milk 1tbsp stevia (truvia) 1 1/2 tsp cinnamon 1/2 tsp nutmeg 3/4 tsp baking powder Method: Whisk flour,milk, cinammon, nutmeg and stevia for 5 mins Next add the baking powder and whisk for 2 or 3 more mins The batter will be more thick and have a few bubbles Now its ready to make pancakes with… (you can keep the batter overnight if you want to prepare it in advance) Add thick portions of the batter to a non stick pan, preheated with a tbsp oil fry thick pancakes for about 3 mins on the first side, at high heat or until golden Bubbles will rise up and pop Flip, and fry on the other side for 2 mins Put in the oven for 5 mins to cook the insides and also keep warm while you cook the rest After you cook the last one put in the oven for 2 minutes just to make sure the inside is cooked. Now it’s time to serve those badboys Top them off with your favourite topping; I love toasted pecans and maple syrup, but you could do: Toasted nuts, cacao nibs and maple Banana and chocolate sauce Warm blueberry jam and berries Raspberries, dark chocolate and golden syrup Let me know any toppings you’ve tried at @hungryvegan_norwich