Up for a challenge? This is a refreshing rice based drink recipe with an exotic history. It is a creamy, cinnamon beverage that will satisfy you through a hot Aussie summer. Give it a shot and let us know your thoughts!
Serves: 4-6 | Hands-On Time: 30m | Total Time: 40m
- 1 ½ cups Forbidden Foods Black Rice - 2 cups of hot water - 1 cup of coconut cream - A handful of almond flakes - 2 cinnamon sticks - vanilla pod or a teaspoon of vanilla extract - Honey or Agave syrup to taste
Toast 1 cup of Forbidden Foods Black Rice, crushed cinnamon stick and almonds on a flat tray in the oven. Cook for 10 minutes on high or until the almonds are lightly toasted. Set aside to cool down.
Place Forbidden Foods Black Rice, crushed cinnamon sticks, almonds and vanilla pod into blender. Add 2 cups of hot water (Not boiling) and pulse until coarsely ground. Add honey or agave syrup to taste.
Transfer into a 2 litre jug or large mixing bowl.
Soak for 8 – 10 hours.
Once horchata base has matured in the fridge, give it a good stir and strain half the mix through a fine sieve into a cocktail shaker (or back into you blender).
Add ½ a cup of coconut cream and shake (pulse on low) for a minute.
Pour the shaken horchata mix over ice and serve chilled.