Friday, May 4, 2018

Cookin' with Jazz - Rich and Creamy Horchata Muesli

Horchata Muesli 

When I first realized the next Breakfast on the Patio at Namaste falls on Cinco De Mayo, the first thing that came to my mind is Horchata. 

Horchata is a Mexican drink typically made from rice milk, cinnamon and vanilla, and is simply delicious. My husband requests Horchata frequently as he likes to add it to his iced coffee. The only thing I don't like about Horchata is the amount of sugar added, so I decided to sweeten mine with dates, and made it vegan by using almonds and coconut milk. It is time consuming, but is so worth it. The result is rich and full of flavor - making the muesli extra creamy. 

Vegan Horchata (serves 4-6) 

1 cup white rice
1/2 cup almonds
1 cinnamon stick
1 can whole fat coconut milk
4 dates
1tsp vanilla 
1 1/2 cups almond or coconut milk
dash of salt


1. Start by soaking the rice, almonds, and cinnamon stick in water overnight. Once done soaking, drain out the water, rinse through, and add the ingredients to a blender. Blend on high with the canned coconut milk until well blended and frothy. 

2. Pour mixture into a cheese cloth strainer, or nut milk bag, and squeeze as much of the liquid out as possible. 

3. Add the liquid back into the blender, and blend with dates, vanilla, almond or coconut milk, and a dash of salt! 

4. Store in the fridge for about 3-4 days. 

Horchata Muesli (serves 2) 
1 cup oats
3 tbsp chia seeds
3 tbsp flax seeds
2 tbsp coconut flakes
1 tbsp almond or coconut yogurt
2 - 2 1/2 cups Horchata


1. Add all the ingredients into a bowl, and mix together. If you notice it's a little dry, you may need to add more Horchata. Keep in the fridge overnight. Enjoy with added fruit, nuts, seeds, and extra Horchata! 

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Saturday, May 5th from 10:45 - 11:15am. 
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