Horchata? Sounds exotic, doesn’t it? Well, it kind of is. To me at least.
While different in many parts of the world (mostly Spanish speaking areas), horchata is a delicious and refreshing beverage.
When I studied abroad in Ecuador, I enjoyed a 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, spicy and sweet, and when iced, makes a perfect summer beverage. Though traditionally made with soaked rice and/or almonds, I find that substituting these with almond and coconut milk is still quite 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 Starbucks Iced Chai Tea Latte’s!
Macro/Nutrition: For 1 cup, these come out to roughly 100 calories, 2 net carbs, 6 grams of fat, 2 grams of fiber and 4 grams of protein per serving!
- 1/2 cup almond milk unsweetened
- 1/2 cup coconut milk unsweetened
- 1/2 teaspoon cinnamon ground
- 1/8 teaspoon vanilla extract
- 2 packet Splenda
- handful ice
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Blend all ingredients in a blender. Enjoy!
