Mexican horchata with Japanese matcha tea. The rice and the molasses combo is reminiscent of my Indian grandmother’s rural kitchen. It has become my favorite kick-back, unwind, Sunday afternoon latte and is sure to challenge all your lattes. Enjoy!
High powered blender or Nutr.
Serves 1 solo drink.
- In 1 1/2 cup water in a mason jar, soak overnight:
- grain: 1 tbsp brown rice OR millet +
- flavor: 1/3 stick cinnamon OR 2-3 whole cardamoms +
- nuts: 1 tbsp almonds OR pecan+
- a dash of Himalayan pink salt
- Green matcha tea: 1 tsp matcha powder, with 1 tbsp hot water, well mixed
- Sweetener: 1 tbsp blackstrap molasses
Run the horchata ingredients with the water through a blender or Nutr and strain back into the mason jar. Heat and add the green tea and the sweetener.
Serve hot or iced.
NOTES, HINTS, TIPS:
- Here is a stronger horchata: In 1 cup water in a mason jar, soak 1/4 cup rice +1/4 cup almonds + 1/3 stick cinnamon, overnight
- Blackstrap molasses has all the goodness of a regular sweetener but –almost impossibly!- is also an ingredient of clean eating. Check https://www.webmd.com/diet/health-benefits-blackstrap-molasses
- The horchata is adapted from https://www.thehealthymaven.com/iced-horchata-latte/.
- For the hot version of the tea, I use the microwave to warm the horchata (1 min at 60% power; but you may want to adjust with yours).