Atole de Horchata

From MarketStreetVegan.com

yields 2 large or 4 small servings

3 cups horchata, recipe follows, divided

1/4 cup masa harina

1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

pinch ground aniseed

Reserve 1/2 cup of horchata in a medium bowl and set aside. Pour remaining horchata into a medium sauce pan and bring to a boil over medium-high heat. When it begins to boil, working quickly, make a slurry by whisking the masa harina into the reserved horchata. When the pot contents come to a full boil, whisk in the slurry until fully combined, then reduce heat to medium-low, retaining a steady high simmer.

Cook, whisking frequently, until thickened into a near-custard consistency, about 20 minutes. Meanwhile, stir together the ground spices and set aside. You'll know the atole is ready when whisking causes the mixture to come away from the bottom of the pot. Serve immediately, with spoons, and sprinkle a pinch or two of the spice mixture on top of each cup.

Horchata

yields 3 cups, adapted from Pure Vegan

1 cup hot water

1/4 cup jasmine rice

1/4 cup raw pepitas (pumpkin seeds)

2-inch cinnamon stick, broken in half

pinch salt

cold water

2 1/2 TBSP grade B maple syrup

1/4 tsp vanilla extract

Combine the hot water, rice, pepitas, and cinnamon. Cover and let soak at least six hours, or overnight. Blend until smooth and strain thoroughly through a nut milk bag, squeezing to express as much liquid as possible.

Combine the milk with salt, syrup, vanilla, and enough cold water (2 to 2 1/4 cups) to make a total of 3 cups liquid. Note that this horchata separates readily, so stir well before each use.