Pistachio Horchata
Servings: 10
Calories: 322kcal
Ingredients
- 8 oz Shelled Pistachios , unsalted
- 1 Mexican Cinnamon Stick , (4-inch/10cm)
- 1 Cup Long-Grain White Rice
- 4 Cups Hot Water , (Hot to the touch but not boiling)
- 3 Cups Cold Water
- 13.5 oz Can Condensed Milk
- 1/2 Tsp Vanilla Extract
- Shelled Pistachios , for serving
Instructions
- In a dry skillet over medium-low heat, add the pistachios and cinnamon stick. Lightly toast just until the cinnamon starts to become fragrant, about 4 to 5 minutes, stirring occasionally. Remove from heat.
- In a large bowl, mix together the rice, pistachios and cinnamon stick, then pour in the hot water. Set aside and let rest for 4 to 6 hours. Make sure the water is hot to the touch but isn’t boiling. We don’t want to cook the rice.
- Pour the mixture (liquid and all) into a blender, and blend for 1 minute, then strain into a pitcher. I recommend using a nut milk bag to ensure it's as smooth as possible. Stir in the cold water, vanilla extract and the condensed milk.
- Serve over ice, garnished with pistachios.
Nutrition
Serving: 1g | Calories: 322kcal | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Potassium: 394mg | Fiber: 3g | Sugar: 23g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 1mg