Christmas Horchata with Hibiscus Syrup
Make everyone more merry with this festive version of horchata. A nice balance of tart and sweet, this is the perfect drink to serve at your next holiday party.
Christmas Horchata with Hibiscus Syrup Recipe
Prep time:
15 Minutes
Cook time: 10 Minutes
Servings:
4 servings
Low Sodium
Vegan
Ingredients
For the horchata:
- 1/2 cup white rice, uncooked and rinsed
- 2 cups water
- 2 cups unsweetened coconut milk,
- 2 Tbsp maple syrup
- 1 cinnamon stick
- 1 Tsp vanilla extract
- 1 Tsp cinnamon
For the hibiscus syrup:
- 3 cups water
- 1 cup hibiscus flowers
- 1/2 cup coconut sugar
- 1 Tbsp lemon juice
- 1 Tsp vanilla extract
Instructions
To make the horchata:
- Soak the rice overnight in a dish with 4 cups water and a cinnamon stick.
- Drain the rice in the morning, removing the cinnamon stick as well.
- Place drained rice in a blender along with 2 cups water, coconut milk, maple syrup, vanilla, cinnamon and nutmeg. Blend until smooth.
- Strain through a fine mesh sieve or through a nut milk bag to remove any gritty bits of rice.
- Place in fridge until ready to use.
- In a sauce pan combine water and hibiscus flowers.
- Bring to a simmer over medium high heat.
- Whisk in the coconut sugar, vanilla and lemon juice.
- Reduce heat and allow to reduce for 5-10 minutes. Remove from heat and strain out the flowers. Allow to cool.
- Serve horchata over ice with a drizzle of syrup. I use about 2-3 tablespoons per glass, but adjust the sweetness level to suit your tastebuds.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
