After making quinoa milk a couple weeks ago, I heard from a lady who said she makes her own quinoa milk and adds some spices to it to make a drink that “tastes a lot like Horchata”.
To which I could only think, “Hor-what-a?”
So I went to Google to find out what Horchata actually was, and it sounded pretty good! One problem: people take their Horchata’s VERY seriously online.
There are tons of posts about how to make the most authentic Horchata beverage; people have made numerous variations in the quest for the best Horchata, and everyone seems to have an opinion on what is ‘real’ and what is just a cheap knock-off.
For Jed, I could try to make some of the versions I found online, but they’re all rice based. In the hopes that one day I could actually give this drink to Zac, I’d prefer to stick with what we already know works…and we already know rice probably won’t work.
Back to quinoa milk!
I happened to have guests visiting on the day I tried this recipe, so I was able to get some varied opinions on this beverage. One person liked it best warm, another liked it best cold, and another liked it either way. They all liked it, though! So 50/50 on which was is best – try it for yourself and see which one suits your tastes!
It’s super easy to make!
Start like you’re making the quinoa milk. Then, to the blender, add the maple syrup and cinnamon.
Blend it til it’s smooth and creamy and voila! Sorta-Horchata!
Serve it over ice, or warm it on the stove before serving. Either way, it’s really good!
- 1 c. cooked quinoa
- 2-3 c. water
- ¼-1/3 c. maple syrup (to taste)
- 1 T. cinnamon
- Put all ingredients in a blender.
- Blend until smooth.
- Serve warmed or over ice.
- Enjoy your delicious beverage!
What do you think? Close enough to a Horchata or would you make some tweaks?