Keto Horchata? Sounds kind of exotic, doesn’t it?
In many parts of the world (mostly Spanish speaking countries), horchata is a beverage that is embedded into the food culture.
When I studied abroad in Ecuador, I enjoyed horchata that was a bright red, herbal tasting beverage. However, I find that it takes A LOT of time (and money) to steep such a concoction. Luckily for me, I’ve since discovered Mexican horchata.
Mexican horchata is creamy and sweet — and very yummy. It’s mostly comprised of water, sugar, spices and a creamy component of some sort. Traditionally made with soaked rice, I find that substituting these with nut milk (almond or coconut milk work well) is just as delicious! Best of all, it can be made with your favorite low carb sweetener instead of the traditional sugar, which keeps the carb count low!
This drink kind of reminds me of a sugar free version of a Starbucks Iced Chai Tea Latte. You should definitely check out my Keto Starbucks guide if you’re looking for low carb coffee options on the go!
If you’d like to make this recipe completely dairy free, you could sub out the heavy whipping cream for more almond milk or coconut cream. The consistency might not be as thick, but it should still be equally delicious.
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Instead of a beverage, try combining the mixture with chia seeds to make a chia pudding. I would forego the ice, but it should turn out nice and thick.
Some recipes call for heating of some sort in an instant pot or on the stove top. Or with some exotic ingredients like tiger nuts. This isn’t something I’ve seen in real life, but I’m kind of intrigued by the name.
Keto Horchata from No Bun Please
- 1 cup unsweetened almond milk
- 1 cup ice
- 2 tbsp granulated sweetener
- 2 tbsp heavy whipping cream
- ½ teaspoon ground cinnamon
- ⅛ teaspoon vanilla extract
- pinch salt
- Mix all ingredients together until combined.