This spinach horchata is a good way to serve spinach to picky eaters. The silky-smooth texture makes it very kid-friendly, and you won’t taste the spinach at all. It tastes like a treat, and my four-year-old loves this drink. Would you try it for your kid? This recipe is not a traditional Mexican horchata recipe (it’s more like “inspired” by horchata), but my Mexican husband still enjoyed it a lot. I served it along with pumpkin french toats cooked in a waffle iron. This French toast recipe is egg-free. I made this for my youngest, who has a mild egg allergy at the moment. You can cut the waffles into little bite-sized squares for toddlers.
Waffled Pumpkin French Toast
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 1 tsp pumpkin pie spice
- 1 tbsp corn starch or potato starch
- 1 tbsp maple syrup
- 4 slices sandwich bread
In a bowl, mix pumpkin puree, milk, pumpkin pie spice, starch, and maple syrup.
Heat waffle iron and spray with oil. Briefly soak bread slices in the french toast batter and carefully transfer to the waffle iron using a tong.
Cook french toasts until the edges are crispy using the medium-heat setting. High heat might burn the surface before cooking thoroughly.
Cool waffled french toasts on a wire rack. They will firm up while cooling. Cut waffles into squares for little ones.
- 2 cups baby spinach
- 1/2 cup blanched almonds
- 2/3 cup long-grain white rice uncooked
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup whole milk
- 3 cups water
Add spinach, almonds, rice, maple syrup, ground cinnamon, vanilla extract, milk, and water in a high-speed blender and blend for 1 minute.
Transfer the mixture to a large jar. Cover and let the mixture sit in the fridge overnight.
Using a nut milk bag or mesh strainer lined with cheesecloth, strain the mixture. Serve.