Almond Milk Horchata

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Mmmmm…..Horchataaaa. I first had this creamy drink in LA when I was at uni. I’ve had many different variations, but I find that I like my horchata heavy on the cinnamon and with an almond-y taste.

There is no rice in my version because I wanted to make it grain-free, which is the new guilt-free apparently.

You need the following items:

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The cinnamon sticks are optional, I just used them for garnish. The sweetener I used is the Skinnygirl liquid stevia, but you can use whatever sweetener you like, or have on hand. If you’re going to use sugar, I recommend using super-fine sugar because it dissolves easily in cold liquids. But of course, don’t stress out about it if you only have regular sugar, make it work boo boo.

Oh, and I ended up grating a bit of fresh nutmeg on top at the end. It’s totally optional, but if you already have some nutmeg at home, add a tiny bit. You won’t be sorry. But, if you are sorry, I’m sorry.

Pour the almond milk into a container of some sort.

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Add the vanilla extract.

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Then add the cinnamon. Am I the only one who used to say ‘cimmanon’ as a kid? 

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I like a lot of cinnamon, but if this amount scares you, add less cinnamon. 

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Whisk away. At first it may look like you’re whisking and nothing is happening:

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But keep going and eventually the cinnamon will blend into the liquid.

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Sweeten to your liking and taste. Adjust for seasonings until you get it just right.

Chill until you’re ready to enjoy!

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