nspired by a traditional, horchata this drink features toasted macadamia nuts, vanilla bean and cinnamon stick, in a cool, creamy beverage that will keep you refreshed all summer long. There are a couple steps to this recipe, but it is easy to make, and it is well worth the effort. This recipe makes two servings to get the most out of your vanilla bean and cinnamon stick. Equipment: blender, fine strainer
Spread the macadamia nuts on an ungreased cookie sheet and bake at 325 for ten minutes or until they begin to turn a golden color and smell fragrant. Remove them from the oven and set aside to cool slightly.
Split the vanilla bean in half length wise with a sharp paring knife. Scrape out the seeds with the edge of the knife.
Place the toasted nuts, the vanilla bean and its seeds, and the cinnamon stick in a pitcher or large mason jar.
Bring the water to a simmer and carefully pour it over the nuts, vanilla bean and cinnamon stick.
Leave the water mixture out on a counter until it has cooled to room temperature.
When it has reached room temperature and is no longer hot to the touch stir in the vanilla keto chow, cover the container and refrigerate the whole thing overnight.
When the mixture has been refrigerated overnight remove the split vanilla bean and the cinnamon stick and blend the rest of the ingredients in a blender until the nuts are completely pureed and it looks smooth and creamy.
Strain the blended liquid through a very fine strainer set over a pitcher or large jar.
Using the back of a spoon or a rubber spatula push the liquid through the strainer until all that’s left in the strainer is the nut meal. You can line the strainer with a couple layers of cheesecloth if you have it.
Discard the nut meal or save it to use in keto baked goods or hot cereal.
Taste your strained cooler and add heavy cream if desired.
Serve well chilled, over ice.
Note: If you don’t have vanilla beans you can substitute a teaspoon of pure vanilla extract. Add the extract after the hot water has cooled.