Terra Rossa Cocoa Horchata
  • 70g Hazelnuts
  • 70g Almonds
  • 40g Oats
  • 100g Long-grain rice (uncooked)
  • 70g Cocoa Nibs
  • 10g Terra Rossa Cocoa Powder
  • 1 Cinnamon Stick
  • 1L Water
  • 200g Sugar (caster)
  • 250ml Nut Milk of choice (can also be made with oat milk or regular milk)
  1. Preheat oven to 175ºC.
  2. On a sheet tray with baking paper add hazelnuts, and almonds. Transfer to oven and toast until golden (6-8 minutes).
  3. Repeat the same process in step 2 for the oats, nibs and rice. Toast until lightly coloured (about 5 minutes).
  4. Once all ingredients have been toasted, transfer to a medium bowl and add the cocoa powder and cinnamon stick. Combine then set aside until ready to use.
  5. In a saucepan, add the water and sugar. Bring to a rolling and continue until all sugar has been dissolved and mixture has turned into a light syrup.
  6. Pour syrup over dry ingredients, stir until combined. Let steep for 5 minutes.
  7. Transfer mixture to a blender and blend on high-speed for about 2-5 minutes (depending on the strength of the blender).
  8. Strain through a fine strainer. Return the liquid to the blender and repeat step 7 once more. Strain mixture into a sealable container.
  9. Add nut milk and stir. Store in refrigerator for up to 5 days.
  10. Enjoy over ice and a slight sprinkle of Terra Rossa.


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