Vegan Horchata

Oh horchata, you sweet, cinnamony beverage that refreshes even the hottest of Central American summers. Jason Wrobel—aka J-Wro of the J-Wro Show and How to Live to 100, vegan celebrity chef extraordinaire—cracks into a Mexican tradition to create a vegan horchata. Easy to make, easier to drink, delicious, creamy, and good hot or cold, it’s a great year round treat. Filtered water, soaked hazelnuts, white rice, coconut nectar, ground cinnamon, a dash of sea salt, and vanilla Warrior Blend come together to make one satisfying drink. The hazelnuts give it a little more thickness, smoky flavor, and color. Top it with a sprinkle of cinnamon and enjoy.

Vegan Horchata Recipe

Ingredients:

• 1 cup filtered water
• ½ cup soaked hazelnuts
• ¼ cup cooked white rice
• 2 tablespoons coconut nectar
• 1 teaspoon ground cinnamon
• Pinch Himalayan crystal salt
• ½ scoop vanilla Sunwarrior Warrior Blend protein
• 1 cup (4 or 5) ice cubes (optional for if you like it cold)

Method:

Combine and blend all ingredients until creamy.