Paleo Horchata

I have spent the last several months during the lock down walking my neighborhood. During one of my walks in April I thought about what were some of my favorite things to drink on Cinco de Mayo that I could make a paleo version of. Horchata was the first thing that came to my mind! Last summer I ordered some Horchata at a restaurant forgetting that it has dairy in it and dairy poisoned myself. This version is not only dairy free but rice free as well. It takes over a day to make because you need to let the mixture sit overnight. I would recommend using a high powered blender because grinding nuts is not easy.

Paleo Horchata

  • Servings: about 3 cups
  • Print

Prep Time: 45 minutes

Rest Time: 8-12 hours

Servings: Makes about 750 ML or a little over 3 cups

Ingredients:

1 ½ cups raw cashews

½ cup chopped almonds

2 cinnamon sticks broken into chunks

4 cups of cold water

1 can coconut milk

3-4 tablespoons maple syrup (add 3 and then taste for sweetness)

Directions:

  1. Soak cashews in boiling water for 30 minutes.
  2. Put cashews, almonds, and cinnamon in the blender and blend on high for 60 seconds. This will make a thick paste.
  3. Add 2 cups of cold water and blend for 30 seconds.
  4.  Add a can of coconut milk, last 2 cups of water, and maple syrup.
  5. Stir a couple times to dislodge any of the almond and cashew paste that may be stuck to the bottom.
  6. Let this mixture sit in the fridge for 8-12 hours.
  7. When ready to drink strain the mixture through a mesh sieve or 2 layers of cheesecloth.
  8. Store in the fridge for up to 1 week.

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