A frosty glass of horchata is great for drinking with spicy food.
Horchata is a lightly sweet drink usually made from almonds, rice, or tiger nuts and infused with fragrant cinnamon. It has been enjoyed in many parts of the world for centuries, especially in Spanish speaking countries, and each region claims their own recipe is numero uno. The kind that’s most widely drunk in the U.S. and Mexico is made from rice.
Horchata is best when it’s served ice cold on a hot day. So naturally, it’s a delicious idea for an icy, cinnamon-y, Shakeology smoothie!
To create Horchata Shakeology, we blended creamy Vanilla Shakeology with unsweetened almond milk, vanilla extract, and cinnamon. Two full tablespoons of sliced raw almonds give it extra almond flavor and a nice texture. The result is an horchata smoothie that will make you feel like celebrating Cinco de Mayo every day of the year.
Turn this horchata recipe into an especially good Shakeology “milkshake” by doubling the ice to make it thick enough to enjoy with a spoon. Bonus points: sprinkle with cinnamon and sliced almonds and serve with a cinnamon stick.
If you’re feeling extra festive, garnish your shake with a sprinkling of lime zest or a dash of metabolism-boosting cayenne pepper. These are not traditionally served with horchata, but they taste yummy in this smoothie. Top it off with a colorful drink umbrella, put your feet up like you’re on vacation somewhere sunny, and enjoy.
Watch the video below to see how it’s made!
- 1 cup unsweetened almond milk (or rice milk)
- 1 tsp. pure vanilla extract
- 1 scoop Vanilla Shakeology
- 2 tbsp. sliced raw almonds
- ¼ tsp. ground cinnamon
- 1 cup ice
Here are your instructions:
Place almond milk, extract, Shakeology, almonds, cinnamon, and ice in blender; cover. Blend until smooth.