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
Ingredients
- 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
Instructions
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In a bowl, mix pumpkin puree, milk, pumpkin pie spice, starch, and maple syrup.
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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.
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Cook french toasts until the edges are crispy using the medium-heat setting. High heat might burn the surface before cooking thoroughly.
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Cool waffled french toasts on a wire rack. They will firm up while cooling. Cut waffles into squares for little ones.
Spinach Horchata
(Makes 4 cups)
Ingredients
- 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
Instructions
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Add spinach, almonds, rice, maple syrup, ground cinnamon, vanilla extract, milk, and water in a high-speed blender and blend for 1 minute.
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Transfer the mixture to a large jar. Cover and let the mixture sit in the fridge overnight.
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Using a nut milk bag or mesh strainer lined with cheesecloth, strain the mixture. Serve.
