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.
