Candida Diet Friendly Herbal Horchata with Fresh Herbs

Total time8 hr 10 min

Prep time10 min

Cook time0 min

Candida Diet Friendly Herbal Horchata with Fresh Herbs

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Ingredients

4 servings

1 cup long-grain white rice
4 cups water, divided
1 cinnamon stick
½ tsp vanilla extract
The Spice Hunter Madagascar Pure Vanilla Extract
Cempoala Vainilla Pure Natural Vanilla
Usumacinta Clear Mexican Vanilla Extract
Star Vanilla Pure Vanilla Extract 1 fl oz
See all
3 tbsp granulated sugar, or to taste
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
¼ cup fresh mint leaves, loosely packed
¼ cup fresh basil leaves, loosely packed

For serving

ice, for serving
fresh mint sprigs, for serving (optional)

Instructions

1
Combine the rice, cinnamon stick, and 2 cups of the water in a large bowl. Cover and let soak at room temperature for at least 8 hours or overnight, until the rice is fully softened and the water is lightly cloudy.
2
Discard the cinnamon stick. Transfer the soaked rice and its soaking water to a blender. Blend on high for 2 minutes, until the mixture is as smooth as possible and looks uniformly milky.

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