Horchata Mexican Hot Chocolate
 
 
Dairy free, this creamy hot chocolate uses horchata (an easy rice & almond milk) for it's base. With a subtle kick of chili powder, this Mexican-inspired hot chocolate is sure to warm you up. Optional: add a shot of tequila!
Author:
Recipe type: Drinks
Serves: 4
Ingredients
  • Horchata*:
  • 1 cup uncooked, long-grain rice
  • ¾ cup almonds, blanched and lightly toasted
  • 4 cinnamon sticks
  • 4 whole cloves
  • 1 tsp vanilla extract
  • 3½ cups water
  • Coconut milk, to taste
  • .
  • Hot Chocolate:
  • 1 Tbsp cocoa powder
  • 1½ cups horchata, plus more to reach desired consistency
  • 4 oz dark chocolate, finely chopped
  • ¼ tsp chili powder
  • ¼ tsp ground cinnamon
  • .
  • Coconut whipped cream**, for topping
  • Chocolate shavings, for topping
  • Cinnamon sticks, to serve
Instructions
  1. To make the horchata: Rinse rice under cold water. Transfer to a large bowl and add almonds, cinnamon sticks, cloves, vanilla, and water. Cover and let soak in the refrigerator overnight. The next day, transfer the rice mixture to a blender and pulse two or three times to break up the rice. Strain through a fine-mesh sieve*, pushing out as much of the liquid as you can. Discard the "pulp" and store horchata in the fridge until ready to use. Stir before use, as it will separate slightly.
  2. In a medium saucepan over medium-high heat, bring ½ a cup of water to a simmer. Whisk in cocoa powder until smooth, then add horchata and return to a simmer. Add chocolate pieces, chili powder, and ground cinnamon and stir until chocolate has completely melted. If mixture is too thick, add more horchata to thin to desired consistency.
  3. Serve in mugs topped with coconut whipped cream, chocolate shavings, and cinnamon sticks.
Notes
*It's important to strain your horchata well to remove any of the chunky rice bits. If you don't, the mixture will become starchy and clumpy when heated in the hot chocolate. To properly strain your horchata, avoid overblending (two or three pulses in a regular blender will suffice), and strain through a fine mesh sieve or cheesecloth a few times.

**Sub for regular whipped cream, if preferred. If making your own coconut whipped cream, use this recipe from TheKitchn! http://www.thekitchn.com/how-to-make-whipped-cream-from-152490
Recipe by Port and Fin at https://portandfin.com/horchata-mexican-hot-chocolate/