With it being #BrunchWeek and Cinco de Mayo, I decided to share my variation on horchata, a traditional Mexican beverage made with homemade rice milk, cinnamon, vanilla, and honey. I’ve taken liberties with it here by adding in oats, nuts, and a few more spices
Ingredients makes about 4 cups
Ingredients makes about 4 cups
- 4 C water, divided in half
- 1 C oats (I used Bob's Red Mill rolled oats)
- 1/4 C sliced almonds
- 1/4 C rice (I used organic brown basmati rice)
- 2 whole cinnamon sticks
- 1 T local honey
- 1 t vanilla (I used vanilla bean paste from Nielsen-Massey)
- 1/2 t ground nutmeg
Pour 2 cups water into a glass jar along with the oats, almonds, rice and cinnamon. Let soak overnight - or between 8 to 24 hours.
Once you're done soaking, remove the cinnamon sticks and place the mixture into a blender. Blend until most of the particles have broken down, approximately 2 to 3 minutes.
Strain through a small mesh strainer into a bowl, then strain the mixture a second time back into the blender. Pour in the remaining 2 cups water, honey, vanilla, and nutmeg into the blender and blend well. Serve over ice, if you like. Store any leftovers in the refrigerator.
What the #BrunchWeek Bloggers created for today...BrunchWeek Beverages:
Oat-Chata from Culinary Adventures with Camilla.
BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.
BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.
BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.
BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Asparagus and Heirloom Carrots Salad from Jane's Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.
Whiskey Walnut Tart from Love and Confections.
Thanks to our amazing co-hostesses - Terri from Love and Confections and Shaina from Take A Bite Out Of Boca - we have an incredible list of sponsors and prizes. Thank you, thank you.
To read about the generous sponsors, the outrageous prizes,
and to enter the giveaway: click here.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
*Thanks, especially, to Nielsen-Massey and Bob's Red Mill for being #BrunchWeek sponsors and for providing ingredients used in this recipe! You may find Nielsen-Massey on the web, on twitter, on pinterest, and on facebook.
Great use of the oats Cam.ReplyDelete
This sounds so delicious, I love how you added in the oats and nuts for a heartier version!ReplyDelete
I've never tried horchata but I guess I can start with this oat version!ReplyDelete
What an interesting drink! Sounds delicious!ReplyDelete
How clever! I'll need to try this.ReplyDelete