I had the most amazing weekend. I am getting married in the fall, and Saturday I had a wedding shower. It was so wonderful seeing family and friends gathered together, and my hostesses did an amazing job! A sangria bar, beautiful homemade decorations, a basil plant as a favor, a few fun games… it was a beautiful day. I am so blessed with all these wonderful people in my life. I felt so loved (a great feeling!)
After the shower, we seized an opportune moment a few bridesmaids and I went dress shopping. It turned about to be an extraordinary successful trip! All purchased a great dress at the first stop! My color is plum, and the bridesmaids can choose a dress of this color that best suits them. It made so so happy to see each of my best friends find something they really liked and felt beautiful in. I’m starting to get really excited for the wedding!!
After the shopping several people headed to my house for an impromptu BBQ. I luckily had some of this delicious business waiting for us in the fridge!
Horchata is a traditional Mexican drink. It’s SUPER easy, and everyone’s always impressed that you made your own Horchata. It literally takes 10 minutes of work time and a little thinking ahead. Especially in the summer you never know when BBQs will materialize, it’s a good idea to just have some in your fridge ready for when the friends appear!
As always, I use garam masala in addition to cinnamon. I love the added depth and spice that it offers. If you don’t have it, buy it because it’s totally worth it. I got mine on Amazon because I couldn’t find it anywhere. If you don’t want to buy it… you can use cinnamon but I’m a little disappointed.
I used only one can of coconut milk for a nice light drink, but if you want yours more creamy and rich, you can add up to 2 more cans.
Skinny HorchataPrint Recipe
- 2 cups white rice
- 10 cups water
- 1/2 tsp cinnamon
- 1/2 tsp garam masala
- 1 14oz can coconut milk (up to an additional 2 cans if more creaminess desired)
- 3/4 cup sugar
First, grind the rice using a food processor or coffee grinder. Grind into little pieces but not a powder, about 5 pulses. Place in a pitcher. add water, cinnamon and garam masala. Stir to combine. Place in fridge over night (at lease 8 hours). Liquid will settle, so just stir to combine again.
When ready to serve, stir well to combine and strain the rice bits out of the rice water. Discard rice. Add coconut milk and sugar to the water. For added creaminess, add another can of coconut milk. Stir to combine, top with a sprinkle of garam masala and serve!