Korean
Korean Spiced Horchata (Chuseok-Style Rice Drink)
A delightful Korean twist on the traditional horchata, infused with spices and sweetened with natural ingredients, perfect for celebrations.
Total Time25 minutes
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
2
Protein
24
Carbs
3
Fat
1
Fiber
0g
Sodium
Ingredients
- 1 cup short-grain rice
- 4 cups water
- 1 cup unsweetened almond milk (or regular milk)
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon vanilla extract
- 1 tablespoon sesame seeds (toasted, for garnish)
- 1/4 cup almonds (optional, for additional texture)
- Ice cubes (for serving)
Instructions
- 1Rinse the rice under cold water until the water runs clear to remove excess starch.
- 2In a bowl, combine the rinsed rice with 4 cups of water. Let it soak for at least 4 hours or overnight for best results.
- 3After soaking, drain the rice and transfer it to a blender. Add 2 cups of fresh water and blend until smooth and creamy.
- 4Strain the rice mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher. Press the rice pulp firmly to extract as much liquid as possible, discarding the solids.
- 5Stir in the almond milk, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract into the strained liquid. Adjust sweetness according to taste.
- 6Chill in the refrigerator for at least 1 hour before serving.
- 7Serve over ice cubes, garnished with toasted sesame seeds and sliced almonds if desired.
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