If you’ve been out for Mexican food in San Francisco’s Mission District, you’ve no doubt seen a large drink dispenser full of milky-white horchata. Traditionally made from rice, it’s lightly sweetened and always spiked with a dash of cinnamon. Served chilled it is a creamy, cooling accompaniment to spicy food, making it a perfect pairing with Mexican cuisine.
At home, I like to make my horchata using a nontraditional main ingredient: hulled hemp seeds. Much more nutritious than white rice, they boast a balanced ratio of Omega fatty acids and sixteen grams of complete protein per quarter cup. They’re also a good source of magnesium, iron, zinc, and potassium.
This recipe takes no time to whip up — combine all the ingredients in the measuring cup that came with your immersion blender (or use any large plastic cup, for that matter), let ‘er rip for a minute or two, and you’re done. Unlike with rice-based recipes, no straining is required. Chill before serving, or if you’re feeling impatient, pour your horchata over some ice and enjoy it right away.
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