Kernel of Gold

01

What you’ll need

• 1/3 cup uncooked long-grain white rice, rinsed
• 1 cup boiling water
• 1 cup fresh or frozen sweet corn kernels, thawed and patted dry
• 1 cup unsweetened oat beverage certified vegan
• 2 tablespoons pure maple syrup
• 1/4 teaspoon ground cinnamon, plus a pinch for garnish
• 1/4 teaspoon alcohol-free vanilla bean powder
• 1/2 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1/8 teaspoon fine sea salt
• 2 large clear ice cubes
• 6 lightly toasted corn kernels, cooled, for garnish

02

Mix the drink

1. Put the rinsed rice in a heatproof bowl, pour over the boiling water and leave uncovered for 30 minutes, until the water is warm rather than hot.
2. While the rice soaks, heat a dry skillet over medium-high heat. Add the corn and cook for 5 to 7 minutes, stirring only occasionally, until several kernels have deep golden spots. Reserve 6 kernels for garnish and let everything cool for 5 minutes.
3. Pour the soaked rice and all its water into a blender. Add the remaining toasted corn, oat beverage, maple syrup, cinnamon, alcohol-free vanilla bean powder, lime zest and salt. Blend on high for 90 seconds.
4. Strain the mixture through a nut-milk bag or two layers of damp cheesecloth into a jug. Squeeze gently until the liquid is silky, then discard or compost the solids.
5. Stir in the fresh lime juice. Cover and chill for 60 minutes, then stir well because natural settling is expected.
6. Fill a cocktail shaker halfway with ordinary ice. Add the chilled horchata and shake firmly for 12 seconds to aerate and cool it.