Gracias Madre Restaurant
West Hollywood, Calif.
Gracias Madre serves a plant-based, meatless menu inspired by the kitchens of Mexico. The restaurant has an extensive nonalcoholic drinks list, which includes fresh-pressed juices, kombuchas, housemade sodas and horchatas. This signature horchata starts by soaking almonds and dates, then blending them with flavorings until liquefied and smooth.
¾ cup raw almonds
1½ cups water + water for soaking
1 tsp. ground cinnamon
½ tsp. vanilla extract
Cinnamon stick, optional
- In medium bowl, combine almonds and dates. Sprinkle with a generous shake of sea salt. Cover with water until completely submerged. Let stand for 1 hour.
- Strain out almonds and dates; discard soaking water.
- In blender container, combine almonds and dates with 1½ fresh water, cinnamon, vanilla and a pinch of sea salt; blend until very smooth. Serve over ice, garnished with a cinnamon stick.
Photo courtesy of Almond Board of California