Smoothie Sunday: Apple Horchata Smoothie

This smoothie has a bit of a back-story.  Erik and I first encountered horchata at our favorite Mexican restaurant.  They have it up at the counter and we kept seeing it, saying it looked interesting, looking up what it actually was, and then somehow instantly forgetting so almost every time we went we’d look up what horchata is. Horchata (and yes, I had to look it up again just be sure I got it right) is a type of beverage that is made of ground almonds, sesame seeds, rice, barely, and/or tigernuts.  The Mexican version of horchata is usually made with rice and also contains cinnamon.  Finally we actually ordered it.  And it was super yummy!  We drank it all up and that was it.  I didn’t really give it much more thought.  Then a few weeks later we were at a local deli and lo and behold, they had dry horchata mix*.  “Dude, I should get this and use it in a smoothie.  It’ll be awesome,” I said, and Erik agreed.  And thus the beginning of the apple horchata smoothie was born.

Unfortunately I still had to figure out a fruit to include, since without a fruit it wasn’t going to be a smoothie…just a really big glass of horchata.  I tossed around a few ideas.  Erik suggested apple would go best, and even though I was a bit skeptical of putting an apple in my blender, I ultimately decided to give it a try.

What you'll need

What you’ll need

Apple Horchata Smoothie:

  • 1 apple, cored and sliced
  • 3 tbsp horchata mix
  • 5-6 ice cubes
  • ½ cup milk (almond or regular)

Combine all ingredients in blender and mix until smooth.  Drink and enjoy!

DSCF6504

I softened my apples in the microwave a little bit first before blending but it’s up to you and your blender if you feel the need to do so.

*You may not be able to find horchata mix in regular grocery stores, but if you have any Mexican delis or grocery stores in your area you will likely be able to find it there.  If not, there’s always the internet.

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Posted on July 5, 2015, in Etcetera and tagged , , , , , , . Bookmark the permalink. 2 Comments.

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