This plant milk is a delicious thirst quencher on hot summer days. Horchata is a traditional Spanish drink that has made its way to Mexico where it is commonly made using rice. However, the name actually comes from the Latin word for barley. Our version is made using purple barley, making it high in zinc, fibre, B-vitamins, antioxidants, and cholesterol lowering beta-glucans.
To make this dairy free, substitute the milk for coconut milk which pairs well with cinnamon.
Makes: 4 cups
1/2 cup purple barley
3 cups + 2 1/2 cups water
2 cinnamon sticks
1 1/2 cups milk
2-4 Tbsp maple syrup
Ice for serving
Soak barley in water for 8 hours or overnight. Drain, add 3 cups of fresh water and the cinnamon sticks and bring to a boil. Once boiling, cover, reduce heat and simmer for 45 minutes or until barley has split open and is cooked through. Remove from the heat.
Add barley, cinnamon sticks, and any remaining water from the pot to a blender. Add 2 1/2 cups fresh water and blend for 4-5 minutes.
Strain through a fine mesh sieve into a pitcher.* Combine with milk and maple syrup to your desired sweetness. Serve over ice.
* Reserve the solids after straining to be added to your next pot of oatmeal, or pancake/waffle/muffin batter.