To me, Horchata is like liquid heaven. This sweet beverage is traditionally made with ground almonds, barley, rice, sesame seeds or tigernuts, and is popular in Latin America, Spain, and increasingly, the United States. Depending on the country of origin, horchata is prepared with different ingredients: some add milk, spices or vanilla while others don’t (source).
This fall-inspired version is not only made with cashews, it is enhanced with pumpkin and various spices.
Cashew Pumpkin Spice Horchata
Yields approximately 5 cups
1-1/2 cups dry-roasted, unsalted cashew pieces
5 cups filtered water
1/3 cup pumpkin puree
1/3 cup agave nectar
1-1/2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Place cashew pieces and water in a blender and puree for 2 minutes. Set aside and allow to soak for 8-10 hours.
After soaking, blend mixture a second time for 2 minutes.
Using a fine mesh strainer or nut milk bag, strain mixture into a large bowl, discarding any solid pieces.
Stir in remaining ingredients and mix until combined. Serve over ice.