Inspiration can come from the most unlikely places. Earlier this month, I was invited to participate in a Google Glass demo preview. (If you didn’t know, I tend to geek out on new technology.) At the Glass event, we were greeted with Mexican horchata (pronounced or-CHA-tah). While familiar with the drink, I always thought it was made with milk. I was excited to learn that horchata is traditionally a non-dairy beverage made of soaked ground rice, almonds and cinnamon. Sound good? It is!
Preparing this creamy beverage involves a couple days of grinding and soaking the rice and almonds to get the right consistency. Unfortunately, my trip to Europe and work obligations this month, didn’t leave time to make traditional horchata. So I’m sharing my spin…
It combines my love for white chocolate with the warm spices of Mexican horchata. It’s an easy and delicious way to get through these last few weeks of our wonky winter!
Take a moment. Try it tonight while reading your favorite magazine, writing or indulging in a little TV time.
Almond White Hot Chocolate
Servings: 1
Ingredients
- 8 oz plain almond milk
- 1/2 ounce white chocolate
- Dash cinnamon
- Drop vanilla extract
Instructions
- Heat the almond milk over medium heat in a small pot.
- Break the white chocolate into the warm almond milk. Whisk until completely melted.
- Add the cinnamon. Whisk until blended.
- Remove the mixture from the heat.
- Add a drop of vanilla and top with a sprinkle of cinnamon or nutmeg, if desired.
- Pour into your favorite mug.
- Sip and savor, preferably with fuzzy socks on!
Notes
For the best results, use a good quality white chocolate and pure vanilla extract.
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