Hazelnut Horchata

Recipe By

Raquel Bernal

Ingredients3 cups cold water

6 oz raw hazelnuts

1 cinnamon stick

¼ tsp ground cinnamon (optional)

4 tbsp raw honey

ice cubes

Raquel Bernal

Instructions

Place the hazelnuts, water and cinnamon stick in a high power blender and blend until smooth. Let it sit for three hours.

Strain through a fine sieve. Place the pulp in a fine cloth and squeeze well to extract all the juices. Save the pulp for a cookies or a cake.

Mix the horchata with honey and pour over ice in tall glass. Sprinkle with ground cinnamon if using and serve.

Raquel Bernal