Horchata is a sweet rice drink found in most Mexican restaurants around here. I love it, but it is so sweet and not that good for you. Let’s just say I wouldn’t give it to Baby Bird. My husband the other day made a comment about how I should honor myself enough to eat as well as I feed her. Hmmm, something to think about.
Anyway, I’ve had this bag of raw cashews that I have been wanting to use. The other day I threw a few in a version of this puréed butternut squash soup, which was good, but I was still wanting to try out a nut milk with our new blender. I was inspired today to try making a horchata-inspired cashew milk.
Forgive the poor photo quality and any typos as I’m blasting this off from my phone.
Raw Cashew Horchata Recipe
- 1 cup of raw cashews
- 1 Tablespoon of agave, golden syrup or sweetener of your choice, or to taste
- 1 Tablespoon vanilla extract
- 2 teaspoons cinnamon
- 3 cups of water
Place first 5 ingredients in a blender and blend very well. Serving chilled over ice vastly improves the flavor.
Variation: This would probably be delicious with raw almonds as well.
And the verdict? Two sippy cups quickly drained and baby sign for “more.”
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