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Mexican-style almond milk with vanilla and amaretto recipe

60 ratings

Get inspired by Mexican-style horchata with this easy warming hot drink recipe. Mix together almond milk, rice milk and amaretto with fragrant vanilla pods and cinnamon sticks for the ultimate autumnal treat. See method

Serves 4
5 mins to prepare and 5 mins to cook
139 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

2 cinnamon sticks
1 vanilla pod
600ml unsweetened almond milk
400ml unsweetened rice milk
100ml amaretto
ground cinnamon, for sprinkling

Each serving contains

Energy
215kj
139kcal 7%
Fat
3g 4%
Saturates
0g 2%
Sugars
16g 18%
Salt
0.4g 7%

of the reference intake
Carbohydrate 19.2g Protein 1.2g Fibre 1.3g

Method

Break the cinnamon sticks into pieces and slice the vanilla pod lengthways. Scrape the vanilla seeds into a small saucepan using the back of a knife, then drop in the vanilla pod and broken cinnamon sticks.
Pour in the almond milk and rice milk and warm over a medium heat until boiling point. Remove from the heat and leave to infuse for 5 minutes, then strain into a jug. Stir in the amaretto.
To serve, divide between cups and sprinkle each with a pinch of cinnamon.

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