Warm Winter Macadamia Rice Milk Smoothie

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. 

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