If you follow me on Instagram, you know that I make plant-based tacos at least twice a week. Not to mention the endless breakfast burritos and use of soy-rizo in everything. I love bringing a Mexican flavor to multiple meals.

Well, nostalgia kicks in with Horchata. My dad and I used to get it all the time at the littlest hole-in-the-wall authentic Mexican eatery in my hometown (fun fact they catered my parents wedding AND my graduation party… so the love of tacos is for sure genetic).

But let’s take a look at the Mexi-inspired concoction that I just put in the fridge for the morning:

Prep time: 5 minutes

Cook Time: 0 minutes

Sit time: for me, about 9 hours but I go to bed super early ¯_(ツ)_/¯

Total time: 9 hours 5 minutes but 9 hours you are sleeping….

Ingredients:

Rice Milk

Quinoa

Steel Cut Oats

Coconut Oil

Chocolate

Cinnamon

Cayenne Pepper

Rice

Chia Seeds

At Night

First, get bulk quinoa and steel cut oats (see previous post)

Put said items into recycled jars (preferably pickle jars ’cause delish)

Add rice, quinoa,  and steel cut oats in separate jar

Top with your choice of chocolate and coconut oil

Pour in rice milk (or other non-dairy milk… rice milk just really adds the Horchata flavor)

Shake in cinnamon and a little cayenne pepper

Shake!!!

Store overnight in fridge (preferably next to your Cold Brew KYLA Hard Kombucha)

In the Morning

Give one more shake

Add chia seeds right when you wake up

Get ready for the day, then ENJOY!!!