I love, love, love the versatile Mexican drink Horchata (and the Vampire Weekend song by the same name, btw) and when the weather gets warm, I start craving some of that sweet goodness. But the drink is traditionally made from rice and I’m attempting to eat (and drink) more cleanly these days. So I hit the AFL Test Kitchen to see what I could craft up and I’m pretty happy with the result, if I do say so myself. And not having to soak and blend rice makes it much simpler. Now kick your feet up and pretend you’re beachside.
p.s. for a brunchy version, add 1 shot espresso to each serving or try adding the Horchata Cocktail as a creamer to our Cold Brewed Iced Coffee. Or, if you want to get really crazy, use it as the base in our Almond Milk Chia Seed Pudding for a yummy dessert.
Almond Milk Horchata Cocktail (A Feteful Life)
(makes 6 servings)
- 6 cups unsweetened almond milk
- 1/2 cup raw honey, melted
- 1 tbsp. ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add all ingredients to a pitcher and combine. Pour over crushed ice into glass. Enjoy.
Post by Rebecca
Rebecca and Suzanne are bloggers, graphic designers, and event stylists living in Washington, DC. Rebecca is a mom to two young kiddos and, in her spare time (ha!), likes to pretend she’s a back-up dancer, craft cocktails, and run long distances. Suzanne is a big fan of good design, good wine, and her two rambunctious little boys. They share DIY lifestyle and event styling projects at A Feteful Life. Rebecca also blogs kid-friendly projects at Not-So-SAHM.