No-Dairy Brown Rice Horchata

Horchata is one of my favorite flavors, but I can’t have dairy so I started experimenting with alternatives. My toasted version uses brown rice, cashews, agave and blackstrap molasses to bring richness that the brown sugar normally does.

It’s perfect to add to cold brew coffee for summer camp afternoons. Just store it in a mason jar and pop it into your camp cooler.

1.5c brown rice (I used organic short grain)
1c raw cashews
1/4c agave (or pure maple syrup)
2 tbsp blackstrap molasses
Cinnamon stick
Pinch of sea salt
4c warm water
1c oat milk

In a pan, dry toast brown rice and cashews until fragrant and golden brown. Set aside to cool for 5 minutes.

Add the rice and cashew mix into a blender and pulse 20 times, or until coarsely chopped.

Mix the rest of the ingredients. Store in the fridge to seek overnight. The next day, strain the solids over a cheesecloth or fine mesh strainer. Serve over ice or as a flavorful coffee creamer.