Mexico x India
Saffron almond horchata
Mexico's rice cooler met kesar badam milk and they both stayed dairy free.
45 minTime
5 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 45 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original257kcalsame
5 gproteinsame
3 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak the rice, almonds and cinnamon in 500 ml water overnight.
- 2Soak the saffron in 50 ml warm water for 10 minutes.
- 3Blend the soaked mix with its water on high for 2 minutes.
- 4Strain through muslin twice, squeezing well. Stir in the remaining 450 ml water, sugar, cardamom and saffron water until the sugar dissolves.
- 5Chill 30 minutes. Stir and serve over ice.
Serve it like this
Pour into tall glasses over ice. Dust with cinnamon, float two saffron strands and add a cinnamon stick as a stirrer.