Combine hazelnuts, almonds and oats with deZaan cocoa powder for this inviting glass of Horchata. The nutty, caramel notes of Terra Rosa make the ideal companion for this sweet Spanish drink.
100g long-grain rice (uncooked)
70g cocoa nibs
1 cinnamon stick
200g sugar (caster)
250ml nut milk of choice (can also be made with oat milk or regular milk)
Preheat oven to 175ºC.
On a sheet tray with baking paper add hazelnuts and almonds. Transfer to oven and toast until golden (6-8 minutes).
Repeat the process above for the oats, nibs and rice. Toast until lightly coloured (about 5 minutes).
Once all ingredients have been toasted, transfer to a medium bowl and add the cocoa powder and cinnamon stick. Combine then set aside until ready to use.
In a saucepan, add the water and sugar. Bring to a rolling and continue until all sugar has been dissolved and mixture has turned into a light syrup.
Pour syrup over dry ingredients, stir until combined. Let steep for 5 minutes.
Transfer mixture to a blender and blend on high-speed for about 2-5 minutes (depending on the strength of the blender).
Strain through a fine strainer. Return the liquid to the blender and blend on a high-speed once more. Strain mixture into a sealable container.
Add nut milk and stir.
Store in refrigerator for up to 5 days.
Enjoy over ice and a slight sprinkle of Terra Rossa.
Recipe courtesy of deZaan