Vanilla and Maple Horchata

Yield: 4 Servings (8 fl. oz. each)

Yield: 4 Servings (8 fl. oz. each)

Take a traditional Mexican Horchata and make it your own using brown rice and almond milk. The result is a creamy, not-too-sweet, plant-based toddy with a touch of vanilla fizz and Mexican chocolate.

Step 1

In a stock pot, bring almond milk and cinnamon stick to a boil over medium heat. Add brown rice and return to a boil. Remove from heat, cover and let stand at room temperature for at least 3 hours.

Step 2

Add almond milk mixture to a blender and process until smooth. Strain almond milk through several layers of cheesecloth, or through a very fine strainer. Discard solids. Add maple syrup, stir to combine, transfer to a glass container and refrigerate.

Step 3

For each serving; place large ice cube into cocktail glass. Pour a heavy 1/4 cup of almond milk mixture into the glass, top with 3 fl. oz. vanilla sparkling water, 2 fl. oz. rum and sprinkle with Mexican chocolate powder.