This makes a great coffee creamer and it’s also a satisfying breakfast drink on chilly winter mornings. I find it hard to drink cold smoothies when I’m feeling cold.
The recipe is based on horchata, which is traditionally made from ground almonds. I don’t like blanching and peeling almonds and so I used macadamias instead which give this a rich, creamy texture.
This recipe makes around 1 litre. I used some of it to make a quinoa porridge and drank the rest for breakfast. You can add cacao to make a chocolate version.
- 1/3 cup rice
- 1 cup raw macadamias
- 1 cinnamon stick
- 1/4 cup maple syrup (reduce to taste)
- 1 tbsp vanilla paste
- 4 cups water in total
- Ground cinnamon and raw cacao to sprinkle on top
- Soak 1/3 cup of rice (I used Basmati) and 1 cup of raw macadamias plus a cinnamon stick in 3 cups of boiling water.
- Let this cool then cover and leave on the bench overnight.
- In the morning blend this mixture until it’s smooth and strain through a nut bag or muslin, squeezing gently to get the liquid out.
- Rinse the blender then add the milk back in along with the maple syrup and vanilla.
- Blend well.
You can serve this warm by heating it gently in a saucepan or chilled with ice on a hot day. Sprinkle over ground cinnamon and cacao.