Have you ever heard of horchata? I first discovered it in pharmacy school. At my school the third year was the hardest most stressful year. So when my dear friend from high school told me I should come visit her in California, I did. School had me so stressed that I booked a flight without a second thought. To this day, I am still amazed that I did it, but so glad I did. It was in Pasadena that I was first introduced to a magical drink called horchata. I had never heard of it before and it was described to me as Christmas in a cup. And that it was. Horchata is a non-dairy sweetened ‘milk’ flavored with cinnamon. A quick internet search yielded recipes made with rice, almonds, and/or tiger nuts.
Ever since I first tasted this sweet treat, I have been in search of it in my humble state with a much smaller Latino population. Once I found some at a Mexican restaurant, but it was overly sweet. The other day while shopping for almond milk to make overnight oats, I stumbled upon a bottle of horchata and like a responsible adult decided I should buy it and make my overnight oats with horchata for the week. Adulting win!
1/2 cup rolled oats
1/2 cup liquid (horchata, almond milk, etc)
Rounded tablespoon of peanut butter
1/8-1/4 teaspoonful cinnamon
Optional mix in: dark chocolate chips
Optional toppings: nuts (almonds, pecans, walnuts), fruit (bananas, strawberries, blueberries)
Directions: place all ingredients except toppings in any container with a lid. Stir until well combined. Cover and refrigerate overnight. The next morning garnish with toppings as desired and enjoy.