Hibiscus Horchata
Sweeten and flavor this homemade horchata to your liking with a deep red hibiscus-infused honey syrup. Use the leftover syrup in cocktails or drizzle over morning pancakes.
Ingredients
- 1 cup white rice
- 1 cup slivered almonds
- 4 cups water
- 1teaspoon cinnamon
- zest of 1 lime
- pinch of salt
For the Hibiscus Syrup:
- 1 cup water
- ½ cup dried hibiscus, sold in bulk
- ½ cup honey
Instructions
Place the rice and almonds into a blender and blend until ground into a powder. Add the remaining ingredients and blend on high for 1 minute. Refrigerate overnight. The next day, fine strain and discard the rice/almond mixture. Serve with ice and sweeten with the hibiscus syrup to taste.
For Hibiscus Syrup:
Bring the water to a boil. Add hibiscus, cover and let steep for 15 minutes. Add honey and whisk to incorporate. Let cool and refrigerate.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/hibiscus-horchata/