Category: Dessert / Vegetarian

Yield: 8 servings

Ingredients

1 cup long grain white rice

8 cups water, divided

2/3 – 1 cup pitted medjool dates (depending on desired sweetness)

2 tsp pure vanilla extract

1 – 2 cinnamon stick (or 1/2 tsp ground cinnamon)

1 1/3 cup unsweetened plain or vanilla almond milk (optional)

Instructions

  1. Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a blender.
  2. Add 4 cups water, dates, vanilla, and the cinnamon stick, top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn’t have to be 100% pulverized.
  3. Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates (or honey).
  4. In two batches, pour the mixture over a bowl or pitcher covered with cheesecloth or clean pair of panty hose. 
  5. Strain the mixture until only pulp remains in the cloth, squeezing to get every last drop out. 
  6. Next, stir in almond milk (optional), whisk and transfer to mason jars or a large beverage container with a lid. Chill and serve over ice. Will keep in the fridge for several days.

Recipe Source:

Minimalist Baker. Date Sweetened Horchata. Minimalist Baker. Retrieved by https://minimalistbaker.com/date-sweetened-horchata/