You know when you are standing over a sink of hot water doing dishes and you’ve got sweat rolling down your neck because you refuse to turn on the air conditioning even though the thermostat says it’s 82°F in your house but you reason that that is not that hot considering most of the year you would give your left arm for it to be anywhere near 70°F in the house so you open all the windows and pray for a breeze and you start dreaming about downing an ice cold milkshake and you look out the window at the Dairy Queen across the street and you go check your purse to see if you have enough money to go over there and buy yourself a milkshake but then you remember that every time you do that you have a stomachache for the next three days (what do is in that ice cream anyway?) so you decide against it but you are still so hot and you desperately need something cold and creamy and sweet?
This is exactly the time, my friends, that you make yourself a tall glass of Almond-White Chocolate Horchata. Now I know that traditional horchata is made with rice milk (made by soaking the rice and then blending the rice and then straining out the rice) and you could use rice milk here if you wanted to but there is just something spectacular about the almond milk. It adds a richness that is a bit lacking with rice milk. It feels indulgent, even though almond milk has less calories per serving and more protein. More importantly I needed horchata now and had no patience for all that making it properly business. I’m American after all, I have no use for patience.
Let me tell you, short of sticking you butt in the refrigerator and sitting, arm drenched over the door, on a shelf—this horchata is a sure fire way to cool down. The white chocolate gives it that milkshake quality without being heavy or overly sweet and served icy with a dash of cinnamon on the top is just what a gal needs on a hot summer’s day.
Adapted from Martha Stewart Living
- 1/4 cup white chocolate chips
- 1 tablespoon agave nectar
- 1 cup almond milk
- 1/4 teaspoon ground cinnamon, plus more for dusting
- pinch kosher salt
- ice, for serving
- Combine chocolate chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl over a small pot of simmering water and stir until melted.
- Pour almond milk, cinnamon, and salt in a blender then add melted chocolate mixture. Blend on high until frothy and combined. Pour over ice and serve.