Luscious Dark Chocolate Horchata
Sustenance
26 - 06 - 17
This elixir can be traced back to ancient times, from Egypt to Spain and Mexico, where it has gained a reputation as a “drink of the gods” and “liquid gold”. There are many incarnations of horchata: the Egyptians used tigernuts (chufa), which was passed onto the Spaniards, while in Latin America you’ll find it made with rice, sometimes adding nuts and seeds, then spiced and sweetened to taste.
Our homemade version is spiked with cacao for a medicinal punch. Mounting research continues to back-up the benefits of (good quality) dark chocolate. Mineral-rich and packed with antioxidants, clinical trials show that daily consumption protects the heart and slows the ageing process.
Cook Time:
15 mins (+ 4hrs soaking time)
Serves:
2-4
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
75g good quality 80% dark chocolate
2 tbl spn raw cacao powder
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 4hrs.
In a high-speed blender, whizz ingredients utill thick and milky. Strain through a muslin cloth.
Heat the milkly mixture in a pot on low, add cacao powder and stir till blended.
Finely chop dark chocolate, then add to milk. If desired, blitz in blender one final time.
Serve hot or cold over ice with a garnish of finely grated chocolate and cinnamon.
