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Serves 4 | Prep Time 2 hours 10 minutes | Cook Time 0 minutes
1/2 cup organic white rice, rinsed
white sushi rice, or white basmati rice
1/4 cup blanched almonds, remove skins, see Note:
2 Tbsp Eden Barley Malt Syrup
or organic maple syrup
2 1/2 cups Edensoy Vanilla
or Edensoy Extra Vanilla
2 cups boiling water
1/2 tsp pure vanilla extract
1/2 cup tangerine slices, for garnish
orange or lemon slices
Bring the water to a boil. Place the rice in a bowl and pour the water over it. Let soak for 4 hours. Pour into a food processor and blend 3 to 5 minutes until the rice is ground fine. Add the vanilla, sweetener and blanched almonds and blend again until the almonds are crushed. Bring the Edensoy almost to a boil and add to the processor. Blend again several seconds. Place the horchata in a large glass jar and refrigerate for a minimum of 2 hours or up to 3 days to chill. Strain through clean cotton cheesecloth to remove hard pieces of rice. To serve, pour into a glass and garnish with a slice of any of the suggested citrus slices.
Note: To remove the skins from the almonds, after boiling, squeeze the almonds with your fingers and the skins slip off.