Drink

Almond horchata with cinnamon

Name: Almond horchata with cinnamon
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 3½ oz Blanched almonds; ¾ oz Granulated erythritol; Cinnamon stick, one, broken up; Vanilla extract, a teaspoon; Water, about 4 cups for the batch; Ice, plenty; Sea salt, a pinch

Horchata is rice water everywhere it is sold, and made from almonds instead it is the older version — Spanish before it was Mexican, and there is no starch in it at all.

2gnet carbs

14gfat

5gprotein

155kcal

Per serving20 minServes 4

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Ingredients

For the whole dish · serves 4

Blanched almonds3½ oz
Granulated erythritol¾ oz
Cinnamon stickone, broken up
Vanilla extracta teaspoon
Waterabout 4 cups for the batch
Iceplenty
Sea salta pinch

Method

6 steps · 20 minutes

Soak the almonds and the broken cinnamon in hot water for an hour, or cold overnight if you plan ahead.
Blend the whole lot, soaking water included, for a full minute. Short blending is why homemade nut milk tastes thin.
Strain through a nut bag or a doubled kitchen towel and squeeze hard. What you are squeezing out is the drink.
Stir in the erythritol, vanilla and salt while the liquid is still warm, or the sweetener will not dissolve.
Chill it completely and shake before pouring — it separates, and that is a sign it is real rather than a fault.
Over plenty of ice, with more cinnamon grated on top. Keeps three days.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.