An easy recipe for Horchata using cashews in place of the typical almonds. So delicious you’ll question why you haven’t made it sooner.
I seriously never knew that I was a horchata fan. I used to live in San Francisco and frequent many a taqueria and always saw the horchata there, but could never bring myself to ask about it, or even better, order it. While searching for recipe ideas, I happened on horchata and I thought, now is the time Heather, to give this stuff a shot. It takes overnight to make it, so there’s no instant gratification in this sipper, but it was worth every second of waiting. Wow. I am now kicking myself for waiting so long to give it a shot. It’s one glass of deliciousness for certain.
I love cashews. Whenever I’m at Trader Joes, I always, and I do mean always, pick up 2 pouches of raw cashews. I smoke them with spices, I oven roast them and sometimes pan saute them for a quick addition to salads. But as I mentioned above, they can also be used to make luscious, delicious, milky horchata. You can seriously go crazy with the spice combos on this recipe. Imagine making a chai spiced horchata with cardamom and cinnamon sticks or authentic Mexican Horchata. However you decide to do it, my only suggestion is….don’t wait eons. It’s easy, it’s delicious and you should really just go for it.
Yield 4 servings
An easy recipe for cashew horchata. You'll question why you haven't made it sooner.
- Add the rice to a blender, cover and blend until it starts to become powdery. Add rice to a medium bowl with the 1 1/4 cup warm water, cashews, star anise, cinnamon stick and orange zest. Cover and let stand at room temperature overnight.
- Transfer mixture to a blender, add 2 cups water, cover and blend until smooth.
- Line a fine-meshed strainer with 3 layers of cheesecloth. Pass the liquid through, pressing solids to squeeze out any liquid. Discard solids.
- Transfer the strained mixture to a large pitcher. Stir in remaining 2 cups water, sugar and vanilla extract. Stir to combine. Serve over ice.