Best Vegan Horchata Ice Cream Recipes
VEGAN HORCHATA ICE CREAM
Flavorful rice milk is mixed with coconut milk and coconut cream then churned to give you a frozen version of the Mexican drink horchata. An optional splash of dark rum adds a slight kick. This makes approximately 1 quart of frozen dessert.
Provided by Buckwheat Queen
Categories Dessert Recipes Frozen Dessert Recipes Ice Cream
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place coconut milk and coconut cream in the refrigerator.
- Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
- Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
- Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
- Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 35.4 g, Fat 15.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 18.1 mg, Sugar 18.9 g
VEGAN HORCHATA
Horchata is a refreshing beverage made from white rice, almonds, sugar, cinnamon and sometimes milk in Mexico and many parts of Latin America; Spain and other countries have their own variations. As a whole-foods enthusiast, I like to use brown rice instead of white, pure maple syrup in place of sugar. The nuts make this horchata rich and creamy without the addition of dairy milk.
Provided by Amy Chaplin
Categories beverage
Time 13h15m
Yield 5 cups
Number Of Ingredients 4
Steps:
- Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth.
- Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.
- Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled.
VEGAN HORCHATA
A refreshing Vegan Horchata recipe is a creamy, slightly sweet rice milk drink with a hint of cinnamon and vanilla. It's a lovely white alcohol-free cocktail for Christmas or to refresh in summer.
Provided by Carine Claudepierre
Categories Drinks
Time 8h5m
Number Of Ingredients 6
Steps:
- In a blender, add uncooked rice and water. Blend on the high-speed setting until it breaks up roughly and the water is white and cloudy. Set aside in the fridge overnight in a sealed container.
- The next day, stir the rice mixture, pour the rice mixture into a fine-mesh strainer over a mixing bowl. Discard the rice in the mesh.
- In the mixing bowl, stir in almond milk, vanilla extract, cinnamon, and sugar. You can blend again for a few seconds to combine the sugar into the milk. Adjust the sugar to taste. I used 1/3 cup for a low-sugar drink. Add up to 2/3 cup of sugar.
- Transfer to a pitcher and store in the fridge until time to serve.
- Give a good stir in the pitcher before serving and serve over ice cubes with a stick of cinnamon.
Nutrition Facts : ServingSize 1 serving (3/4 cup), Calories 126.2 kcal, Carbohydrate 34.3 g, Protein 0.4 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 114.4 mg, Fiber 0.6 g, Sugar 33.5 g, UnsaturatedFat 1 g
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