A fresh strawberry purée adds a seasonal twist to this recipe from San Francisco’s Nopalito, where they make their horchata with brown rice and almonds.
1 cup cleaned and stemmed strawberries
½ cup agave nectar
1½ tsp. fresh lime juice
¼ tsp. kosher salt
8 oz. horchata, to serve
In a blender, combine the strawberries, agave nectar, lime juice and salt; blend until smooth. For each serving, fill a 12-ounce glass with ice and fill three-quarters of the way with horchata. Top with 2 oz. of the strawberry syrup.
1¼ cups cooked long-grain brown rice, preferably organic
1 cup raw almonds
¾ cup plus 2 Tbsp. agave nectar
¼ tsp. ground cinnamon
Pour 3 cups of water into the bowl of a blender or a large mixing bowl and add the brown rice, almonds, agave nectar and cinnamon. Let soak overnight. Blend on high-power until smooth, then mix with an additional 6 cups of water. Strain through a fine-mesh strainer. Store in the refrigerator in an airtight container.
Reprinted with permission from Nopalito, copyright 2017 by Gonzalo Guzman. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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