Skip to main content

Oat-Chata for #BrunchWeek #sponsor

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
  • 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

Procedure
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.

BrunchWeek Desserts: 
Whiskey Walnut Tart from Love and Confections.

The Giveaway
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.

BrunchWeek 2015 Logo

Gratitude
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.

 

You may find Bob's Red Mill on the web, on twitter, on pinterest, on facebook, and on Google+.

Comments

  1. This sounds so delicious, I love how you added in the oats and nuts for a heartier version!

    ReplyDelete
  2. I've never tried horchata but I guess I can start with this oat version!

    ReplyDelete
  3. What an interesting drink! Sounds delicious!

    ReplyDelete
  4. How clever! I'll need to try this.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an