Almond Orange Horchata and Hot Almond Orange Porridge

Ingredients (Serves 2)

Preparation

1. Grind blanched almonds and rice in food processor until finely ground, about 1 minute.
2. Combine ground almonds and rice with almond milk, cinnamon stick, and orange zest. Stir to blend and refrigerate overnight.
3. Meanwhile, for simple syrup, mix coconut sugar and water in a small saucepan. Over medium heat, bring to a boil, mixing until sugar is completely dissolved. Cool to room temperature.
4. After soaking overnight, strain rice/almond mixture through fine strainer or cheesecloth. Add vanilla extract, ground cinnamon, and cooled simple syrup to taste and blend well.
5. To serve, pour chilled Horchata in chilled glasses and top with a sprinkle of cinnamon and sliced almonds.
6. For porridge, mix almond/rice mash (left over from soaking for Horchata recipe) and vanilla almond milk in rice cooker. Cook until tender, about 30 minutes. Alternatively, cook almond/rice mash and vanilla almond milk in a medium saucepot over low heat with a tight-fitting lid until rice is tender, about 30 minutes.
7. Mix coconut sugar, cinnamon, and orange zest into hot porridge.

Nutritional Info (Per Serving)

• Total Fat: 3.5 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 190 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g (includes 19 g added sugars)
• Protein: 2 g
• Vitamin D: 3 mcg
• Calcium: 546 mg
• Iron: 1 mg
• Potassium: 398 mg

Notes

This recipe brings together two treats: a creamy, refreshing horchata and a comforting almond-rice porridge. The overnight soak develops flavor while also softening the almonds and rice for a smooth finish. Topped with spices, fruit, and nuts, it's a nourishing dish with both sweetness and depth.