Oatchata from OATrageous Oatmeals by Kathy Hester

Here’s a new recipe for you  from my latest book, OATrageous Oatmeals. I hope you enjoy it – it’s my new favorite drink!
– Kathy Hester, Healthy Slow Cooking

Horchata is a traditional Mexican beverage made with homemade rice milk, cinnamon and sweeteners. I’ve taken liberties with it here by adding in oats and almonds. It’s amazing served over ice. I have to admit that I went through my first batch in a day—it is just that good. Consider yourself warned. Maybe go ahead and make a double batch.

If you are not a fan of agave or stevia feel free to use your sweetener of choice, to taste in their place. It’s gluten and soy-free too!

Oat-chata from OATrageous Oatmeals

Makes about 4 cups

4 cups (946 ml) water, divided
1/2 cup (40 g) steel-cut oats
1/4 cup (27 g) skinned almonds, whole or slivered
1/4 cup (46 g) long grain brown rice
2 whole cinnamon sticks
1 tablespoon (15 ml) agave nectar
1 teaspoon vanilla
3/8 teaspoon stevia

Put 2 cups (473 ml) of the water in a 4-cup (946-ml) sealable glass container along with the oats, almonds, rice and cinnamon. Soak overnight or between 8 to 24 hours.

Once the soaking time is up, remove the cinnamon sticks and pour the mixture into a blender. Blend for 1 to 2 minutes or until most of the particles have broken down.

Strain through a small mesh strainer into a bowl with a pour spout. Rinse the blender and strainer. Strain the mixture a second time into the blender. Add the other 2 cups (473 ml) of the water, agave, vanilla and stevia and blend well. Store leftovers in the fridge. Serve over ice.

I used my favorite sweetener combination and encourage you to do the same. Just blend the milk with a touch of your sweetener, then taste and add more if necessary.

**For zero waste in this recipe, save the pulp you strain out of this milk and cook it with about 1 to 2 cups (235 to 475 ml) of water over medium heat until the rice particles become soft. I like to eat it as a breakfast with a little sweetener – yum!

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