متعة كريمة من تشيا تشورو هورتشاتا
(Creamy Chia Churro Horchata Delight)
(0 المراجعات)
المكونات
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1/2 cup أرز أبيض طويل الحبة
(Rinse thoroughly for best flavor)
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3 cups ماء
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2 tbsp بذور الشيا
(Soaked for better texture)
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1 cup حليب اللوز
(Can substitute with oat or coconut milk)
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1 stick أعواد القرفة
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1 tsp مستخلص الفانيليا
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1/4 cup سكر بني
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1/4 tsp جوزة الطيب
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1/2 tsp قرفة مطحونة
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2 tbsp جبنة كريمية
(Use vegan cream cheese for vegan version)
مكعبات الثلج, to taste
(Rinse thoroughly for best flavor)
(Soaked for better texture)
(Can substitute with oat or coconut milk)
(Use vegan cream cheese for vegan version)
التغذية
- الحصص: 4
- حجم الحصة: كوب واحد (250 مل)
- Calories: 180 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 4 g
- Fiber: 5 g
- Sugar: 15 g
- Sodium: 50 mg
- Cholesterol: 5 mg
- Calcium: 120 mg
- Iron: 1.1 mg
التعليمات
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1 - Soak Rice and Chia:
Rinse rice and soak it along with chia seeds in 2 cups water for 10 minutes. This softens the grains and seeds, enhancing texture.
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2 - Blend Base:
Add soaked rice and chia mixture with the soaking water, cinnamon stick, and almond milk into a blender. Blend until smooth.
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3 - Strain and Sweeten:
Strain the mixture through a fine mesh sieve for smooth texture. Then stir in brown sugar, vanilla extract, nutmeg, and ground cinnamon.
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4 - Add Optional Cream Cheese:
If desired, whisk in cream cheese to add a creamy texture and subtle tang, blending until fully incorporated.
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5 - Serve Chilled:
Serve over ice cubes if preferred, garnish with a light sprinkle of cinnamon powder for an aromatic touch.
Rinse rice and soak it along with chia seeds in 2 cups water for 10 minutes. This softens the grains and seeds, enhancing texture.
Add soaked rice and chia mixture with the soaking water, cinnamon stick, and almond milk into a blender. Blend until smooth.
Strain the mixture through a fine mesh sieve for smooth texture. Then stir in brown sugar, vanilla extract, nutmeg, and ground cinnamon.
If desired, whisk in cream cheese to add a creamy texture and subtle tang, blending until fully incorporated.
Serve over ice cubes if preferred, garnish with a light sprinkle of cinnamon powder for an aromatic touch.
المزيد عن : متعة كريمة من تشيا تشورو هورتشاتا
About Chia Churro Cream Horchata
Chia Churro Cream Horchata is a modern and creative spin on the traditional Mexican horchata, infusing creamy almond milk and antioxidant-rich chia seeds with the warm, cinnamon-laced nostalgia of churros. This drink captures the essence of the beloved street snack — churros — through aromatic cinnamon and nutmeg, combined with a smooth, slightly sweet horchata base.
Tips and Variations
- Soaking the rice and chia seeds enhances the texture and helps release their flavors robustly.
- For a vegan-friendly version, swap out dairy cream cheese with a vegan alternative or omit completely for a lighter variant.
- Using almond milk adds a subtle nutty flavor that complements cinnamon perfectly but can easily be substituted with oat or coconut milk per dietary preference.
Cultural Significance
Horchata is deeply woven into Mexican culinary traditions as a refreshing beverage enjoyed across seasons, classically made with rice, cinnamon, and sugar. The chia seed addition is innovative, bringing nutritional benefits like fiber and omega-3 fatty acids to an already cherished drink, bridging classic flavors with modern health consciousness.
Unique Aspects
This recipe stands out by merging the crunchy, sweet taste of churros into a drink format, capturing the creamy textures often paired with dipping but in a sippable delight that retains familiar spices credibly. The optional cream cheese elevates the mouthfeel to creamy indulgence mirroring the churro’s richness. It exemplifies fusion and innovative hospitality, fitting perfectly into trendy café menus or at-home artisan beverage experiences.
In sum, Chia Churro Cream Horchata delights with its interplay of texture, spice, and creamy comfort. Enjoy this hug-in-a-glass that invites you to savor the best of both cultures: classic Mexican tradition and contemporary culinary creativity.
