Hazelnut Horchata

IMG_2785Hazelnut Horchata

They say smell is the best way to vividly recall memories. Anytime I smell vanilla, cinnamon, and rice, I think back to my days of drinking horchata in the mountains of Marin County in the San Francisco bay. I love making raw horchata and drinking it in the sun with beads around my head. I may not be there yet, but this tasty little treat brings me back to my happy place.


  • 1 cup raw brown rice (soaked 8 hours)
  • 1/2 cup raw hazelnuts (soaked 4 hours)
  • 5 cups filtered water
  • 12 sayer dates (soaked 4 hours)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract or seeds scraped from 1 vanilla bean


  1. Blend the rice, hazelnuts, and water in a high speed blender for about a minute. Let it sit for about 15 minutes.
  2. Pour the mixture through a strainer and save the pulp for a raw cookie or pizza crust recipe.
  3. Once strained, pour the liquid through the strainer again back into the blender.
  4. Add vanilla, dates, and cinnamon and blend on high until the dates disappear.
  5. Pour into a glass container and store in the fridge for an hour or two so the flavours can meld.
  6. Shake it before you drink it… Enjoy!



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