Here is a tasty chocolate treat. It blends chilled cocoa drink and horchata to make a sweet summer drink. The two components can be made and stored (briefly) and blended at the time of serving. If made in advance, be sure to give a good stir to keep it from separating.
This bit is a minor variation on the Horchata recipe I have previously posted.
- Uncooked While Rice 1 cup
- Almonds handful
- Water 750 ml
- Vanilla Essence 1 1/2 tsp
- Ground Cinnamon 1/2 tsp
- Stevia 2 rounded Tbs (or to taste) or 1/3 cup sugar
Pour the rice, almonds, and water into a blender and blitz until rice just begins to break up. Let set at room temperature for about 3 hours. Strain out the nut pieces and rice solids, and mix the liquid with the cinnamon, sweetener, vanilla. Place in a closed container and chill.
- Milk 500 ml
- Chocolate Bar 70%+ 100 g
- Pure Cocoa Powder 1 tsp
- Stevia 1 tsp or Sugar 1 heaped Tbs
In a small sauce pan put a large splash of milk, and then bring to medium heat. Break up the chocolate into small pieces and add to the pan. As it begins to melt, add the milk slowly stirring constantly. When all of the milk is added, sprinkle in the cocoa and sweetener. Continue to stir well, then allow to cool.
- Horchata Mixture (as above)
- Cocoa Mixture (as above)
- Ground Cinnamon to garnish
This part is easy. Pour the horchata and cocoa together in to a large pitcher and stir well. Fill glasses about 1/4 full with ice, and then top off with the mixture. Sprinkle with cinnamon and serve.