Ingredients
- 1/2 cup white jasmine rice
- 1 cup raw Hazelnuts
- 1/2 cup raw almonds
- 1/2 cup medjool dates
- 1/2 tsp Himalayan sea salt
- 1/2 cinnamon stick
- 1.2 litres filtered water
- 1/2 tsp vanilla paste
- Nutmeg [whole]
- Spiced rum
Method
Toast cinnamon over low to medium heat for approximately 5 minutes until fragrant. Remove from heat once toasted.
In the meantime, bring water to a boil.
Place rice, nuts, dates, cinnamon and salt in a bowl and pour over boiling water. Leave to sit for approximately 4 hours.
Blend ingredients on high till thick and milky. Strain through a muslin cloth.
Heat a pot on low, add the blended milk, vanilla paste and stir till thick and custard like.
Prepare two glasses, pour 30mls of spiced rum into each glass, then add warm horchata.
Finish with freshly grated nutmeg—enjoy!
