Lemongrass-Ginger Horchata Recipe

1. 1

   Add rice, almonds, lemongrass, ginger and hot water to blender and blend on high for 1 minute. Transfer mixture to a covered jar or container and leave to soak at room temperature overnight.

2. 2

   The next day, line a fine-meshed sieve with one layer of cheesecloth and set it over a deep bowl. Transfer rice-almond mixture back to blender and add 1 cup cold water. Blend on high for 2 minutes. Carefully pour blend through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid.

3. 3

   Add agave nectar to horchata, whisk together, and serve over ice. Transfer remaining horchata to a bottle or container and store in the refrigerator for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.