Although several kinds of cinnamon spiced drinks, with or without the addition of alcohol, play a big role in Scandinavian Holiday celebrations, Horchata is not usually one of them. But perhaps it’s time for this delicious, easy to make, naturally Gluten and Lactose Free drink to jump borders and enter the Nordic Holiday Smorgasbord.

Throughout Latin America, Horchata is being made from a variety of grains, nuts, seeds, milks and spices. I usually make it with rice, the most common way to make it in Mexico as well as in California, or with tigernuts, most common in Spain.

Serve warm or chilled, with or without ice cubes – plain or spiked with rum, brandy or vodka.


homemade horchata with rice & almonds
ingredients

½ cup brown rice
1 cup blanched and peeled almonds
2 cinnamon sticks
4 cups filtered water
¼-½ cup maple syrup
optional fresh vanilla bean powder
additional ground cinnamon to taste

directions

Wash and rinse the rice until water runs clear, add 2 cups of warm water, cinnamon sticks and almonds and leave to soak overnight.

Remove cinnamon sticks before adding the rice mixture to a blender and blend for a few minutes. Add the additional 2 cups of water and continue to blend until very silky and smooth.

Pour through a nut milk bag or a fine mesh strainer lined with a fine straining cloth to remove all chalkiness.

Flavor with maple syrup, optional fresh vanilla bean powder and additional cinnamon to taste.

Makes 5 cups.


homemade horchata with tigernuts
ingredients

2 cups raw tigernuts
about 5 cups filtered water
¼-½ cup maple syrup
optional fresh vanilla bean powder
ground cinnamon to taste

directions

Cover the raw tigernuts with 2 cups (or just enough to cover) of filtered water and leave to soak in the refrigerator for 24-48 hours.

Discard the water and rinse well.

Add soaked nuts and three cups of filtered water to a blender and blend for several minutes until silky and smooth. Add more water if needed.

Pour through a nut milk bag or a fine mesh strainer lined with a fine straining cloth to remove the pulp.

Flavor with maple syrup, optional fresh vanilla bean powder and ground cinnamon to taste.


tigernutsTigernuts Chufas Horchata pimpauline

Photography by Philip Blankenship.