Any leftover shake can be frozen into ice cubes and used for smoothies later.

Almond Milk Horchata Shake

This shake is based on one of my favorite drinks, the Mexican horchata. A horchata is a simple mix of cinnamon, sugar, and rice milk, but somehow, the resulting flavor—a little sweet, a little earthy, perfectly cold and ready for a summer afternoon—is more than the sum of its parts. Here, I swap the rice for a mixture of nuts and the sugar for mineral and fiber-rich dates. The variety of nuts included were picked for their spectrum of beneficial properties: almonds are loaded with Vitamin E, which aids in the detoxing of the skin and makes it glow, while walnuts are often thought of as the ultimate “brain food” for their ability to help nourish the mind, from providing energy to help clear out the plaque buildup that causes memory impairment and even Alzheimer’s. Shake well before drinking if you don’t finish it right away—because we’re not straining this through a nut milk bag (this is how you typically make nut milk, but it removes all the filling, cleansing fiber), some sediment may settle on the bottom.

Serves 1

¼ cup raw walnuts

¼ cup raw cashews

¼ cup raw almonds

3 dates

1 teaspoon ground cinnamon

½ teaspoon vanilla extract

⅛ teaspoon salt

1½ cups water + water for soaking

1. In a medium to large bowl, add walnuts, almonds, cashews, and dates. Sprinkle on a generous shake of sea salt, then cover with water (preferably filtered) until completely submerged. Let sit on the countertop for one hour, then strain out nuts and dates; discard soaking water.

2. Blend soaked nuts and dates with 1 1/2 cups fresh water, vanilla, cinnamon, and a pinch more of salt until very smooth.

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