Marfigs' Munchies

Adventures in vegan eats and feats

29 days of rice – Superfood horchata – day 28

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I’ve seen this word “horchata” bandied around on people’s blogs for a long while now, but wasn’t really all that interested, seeing as it looked like some milky business, possibly alcoholic, and not coffee. That last part is important, because I only consume five types of beverages these days. Coffee, smoothies, water, hot carob, and tea. Soy milk is for when I’m feeling giddy and need something to calm me down, but otherwise those big five are the remains of my life-long affair with soda on an industrial scale, as well as juice of epic proportions. Diabetes, much?

Anyway, a little research told me that I was unfair in my judgement, and in fact was missing out on some deliciousness all this time. Much is my woe! Still, I’m glad to have discovered what it actually is, and even more chuffed to have finally consumed it in all its green glory.

pouringchataYou’re probably rolling your eyes, however, because why did I take such a simple, awesome thing, and make it even crazier with my splash of colour and fun? My mind is rather tricksy and hates minimalism in food, which is silly, because everyone knows minimal is best. It’s pretty easy to leave out all the frills and just enjoy a delicious creamy horchata without the jazz, but I promise it’s more fun with the superfood!

This recipe is based on a thousand different variations on the internet, since there seems to be no consensus, so please forgive my lack of referencing.

Ingredients (makes approx 1L) :

  • 1 cup long-grain brown rice, uncooked
  • 1/8 cup pine nuts
  • 1/8 cup sunflower kernels
  • 2 cinnamon sticks
  • 1/4 cup sugar of choice or 2 – 3 TBSP NuNaturals NuStevia NoCarbs Blend
  • 2 big splashes of lemon juice
  • 4 cups water
  • 2 tsp matcha powder
  • 1/4 – 1/3 cup goji berries
  • 2 -3 droppers NuNaturals NuStevia vanilla
  • 2 limes


  1. Blend rice, nuts and seeds and 2 cups of water in a blender until broken down somewhat (not blended smooth). If you let it sit for a moment you’ll see you start to get separate layers – don’t freak out!
  2. Place the mixture, 2 cinnamon sticks, and another 2 cups of water in a bowl or container with a seal lid. Stir and let it soak overnight at room temperature.
  3. The next day, remove the cinnamon sticks, add the matcha powder, then blend the rice mixture thoroughly.
  4. Pour and strain twice through a sieve covered with cheesecloth or through 2 or so coffee filters back into the blender or your bottle of choice. I used the latter since we don’t get cheesecloth easily!
  5. Add sugar and lemon juice, stir, then pour into your final bottle and chill in the fridge.
  6. For your ice-cubes, set up a tray of your choosing. Evenly distribute the goji berries between the two trays.
  7. In a measuring jug use about 1 1/2 cups of water with 2 limes squeezed in and approx 2 – 3 droppers NuNaturals Vanilla and pour into ice trays.
  8. Place in the freezer to set.
  9. When the mixture is chilled stir before serving and pour over the superfood ice-cubes.


heartcubesYum! I didn’t get to finish this in time to serve to a pal who came over for tea today, but I at least managed to bake an upside down boozy white peach banana bread yesterday or so (recipe coming soon!). Whether it’s hold or cold out this is so refreshing and decadent, actually, that it makes for a wonderful winding-down kind of atmosphere. Some people are pretty high strung (hello, self), and need some sort of trigger to get them to ease up. Smoothies are one way, and now horchata is another. 🙂

topdrinkMan-thing really enjoyed this drink. When he got home he all but squeed about the presentation and all the little bits and the colour. He added rum to his, because we’re almost, almost done with that silly 50ml bottle, and he said it then had a coconut flavour to it – weird! Either way he likes it enough to drink more, which is always a sign of victory! 😀 The matcha gives it that smoky edge countered by the sweetness of the berries and vanilla as they melt, as well as the sugar in the drink itself. This is definitely an ultimate vehicle for alcohol, if you’re into that. I’m sure that if I brought over some boozy friends for a little get together this would be a perfect light accompaniment to mask the taste somewhat (well, I’d have my usual “party drink” of black coffee :p).

pouredjoyAll this rice in the horchata reminds me of the weekend when we had a family gathering at a seafood restaurant (luckily they have avo maki!). For the first time ever I saw my little sister eat sushi and it was absolutely frightening! This dainty, blonde thing is usually very calm and will even pick at her plate or very quickly complain of stomach ache, but she managed to hoover down at least two platters worth of salmon nigiri. She used her chopsticks like a pro, though, but I honestly do not know where all that food went! It’s always fascinating to find out what people’s favourite foods are, because they usually say a lot about that person’s personality. With Azzie and sushi though…so weird – what a cosmopolitan child!


What is your all-time favourite food and why?

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

One thought on “29 days of rice – Superfood horchata – day 28

  1. Pingback: Upside down white peach banana bread | marfigs' munchies

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