Total Time: 10 minutes
- 1 cup brown rice, presoaked and rinsed
- 1 cup almonds, whole
- 2 cups water
- 1 teaspoon cinnamon
- 1/4 cup coconut sugar, unrefined
- 2 teaspoons vanilla extract
Add all ingredients to blender and process until smooth. (Note: if you want to use your leftover nut pulp for hummus, process the almonds separately) Strain thru a fine mesh strainer and transfer to a pitcher. Stir in the cinnamon, coconut sugar and vanilla extract. Whisk well until sugar is dissolved. Pour over ice and sprinkle with cinnamon. Garnish with a cinnamon stick.
Let’s be honest—whether your intestines are begging you to give up the cow’s milk or your waistline needs a lower-calorie substitute, alternative milks can be a downright snooze. Mixing brown rice and almonds in this version is not only easier on the pocketbook (homemade nut milks can get very expensive very quickly), but gives the recipe a healthy dose of protein. The addition of cinnamon and vanilla serve to add a subtle sweetness without packing in more calories. Try some horchata in your coffee or in smoothies where you would typically use milk.