I’ve long thought of horchata as a drink of the gods. Creamy, sweet, refreshing, cinnamon-y—how can it not be? Being from Austin, Texas—I’ve had my fair share of horchata. I would often look for it at Mexican restaurants, hailing it as special treat to be savored—and of course to put out any fires acquired from accidentally eating too many jalapenos.
Living in Seattle it can be hard to find a good glass of horchata. I’m sure it exists, but I just haven’t found it yet! Inspired by my love of hemp milk and recent dinner conversation with friends, the idea for a hemp-based horchata was born! Despite all its nutritional benefits, hemp hearts can have a very earthy flavor. The addition of almond meal in this recipe balances the hemp perfectly. Cinnamon, almond and vanilla extracts make this a surprisingly invigorating drink.
Often rice-based, this version of horchata is offers a quick and easy shortcut to the habitually lengthy process of soaking grains overnight. It is packed with protein, omega-3s and is amazingly creamy and delicious. Please enjoy this take on one of my all-time favorites!