This Mexican inspired dairy free smoothie will go down a treat with the kids and adults alike. If you don’t have Brew Choc at your disposal, just add a little bit of instant coffee for a different flavour, or perhaps even a couple of tablespoons of raw cacao. This recipe appears in the uber cool ‘What’s For Breakfast?’ ebook that has been selling up a storm in store lately and is free with Insider Club Membership. If you haven’t got your copy yet, get to it…(not that we will run out of stock or anything…) You will need a batch of this pretty soon as there is an AMAZING ice cream recipe coming up that you totally know you will be wanting to make before the hot weather really hits. In the meantime, for all you dairy free peeps, this is an amazing alternative to any kind of dairy milk shake….enjoy!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 350 Grams rice (any variety)
- 200 Grams almonds or raw cashews BUY
- 700 Grams water for soaking
- 50 Grams Brew Choc granules BUY
- 2 Cups coconut water
- 100 Grams coconut sugar
- 1 Tablespoon vanilla bean paste BUY
- 1 Tablespoon cocoa powder BUY
- 1/2 Cinnamon Stick(s)
- Ice or frozen horchata for serving
Place rice, nuts, water and Brew Choc into a large airtight container and soak overnight or minimum 4 hours.
Place soaked mixture into the Thermomix bowl and blend 2 min/speed 9. Scrape down sides of bowl and lid and repeat for a further 30 sec/speed 9.
Strain through nut milk bag and return to bowl. Add coconut water, sugar, vanilla bean paste, cocoa and cinnamon stick and blend for a further 30 sec/speed 10.
We love this churned into ice cream. Check below for the recipe link!
Serve over ice or the frozen churned version of this, garnished with ground cinnamon.
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