The Simple Things

Taking time to live well
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Taking Time to Live Well

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Photography by Jonathan Cherry

Tipple | Fig Leaf Horchata

Iona Bower November 2, 2024

Horchata, a traditional Mexican drink, is a blend of rice milk, cinnamon and sugar that makes a comforting sip, whether you drink it warm or cold. It’s an excellent tipple for sipping around the bonfire, too. Add toasted marshmallows if you don’t scoff them straight off the stick...

Serves 8

3 ltr almond milk (we used Rude Health almond milk)
5 cinnamon sticks 
2 tbsp maple syrup
2 fig leaves (optional, but they add a deliciously unique flavour)
45ml amaretto shot per person (optional)
Toasted marshmallows (optional)

1 Add the almond milk, cinnamon sticks, maple syrup and fig leaves to a large fireproof pan. There’s a nip in the air, so all the more reason to pop an extra marshmallow in your horchata… or perhaps a splash of amaretto?

2 Gently warm through over a low heat. You want to heat the ingredients slowly so that they infuse their flavour into the milk without evaporating too much of the liquid away. Stir occasionally to ensure the milk doesn’t catch on the bottom of the pan.

3 Taste and check the sweetness, if you have a sweet tooth, add a little more maple syrup.

4 Once ready, leave to cool, then place in the fridge until needed. When ready, reheat gently. To serve, ladle the liquid into your favourite mug, add a shot of amaretto if desired, and add a toasted marshmallow or two.

Cook’s note: We've used Rude Health here because the base of their milks is organic rice milk, making this a much speedier version of the classic, where you have to soak rice in water overnight before blending it.

This recipe is from our November ‘Gathering’ feature, Dark and Chilli Nights, a menu for a Mexican(ish) get together around a fire. The menu also includes Chipotle Chill Pork Shoulder Tacos, Lime Pickled Onions, Pickled Slaw, Pulled Wild Mushroom Chipotle Tacos, Smoky Mac ‘n’ Cheese, Avocado, Basil & Jalapeno Cream, Jalapeno Salsa Verde, Chipotle Crumb and Churros with Chocolate Orange Dipping Sauce. The recipes are by Amy Moore and the photography by Jonathan Cherry.

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More from our November issue…

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Nov 19, 2024
How to | Make Easy Eco Switch Ups
Nov 19, 2024
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Nov 16, 2024
Recipe | Bedtime Cake
Nov 16, 2024
Nov 16, 2024
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Nov 12, 2024
Meteorology | Types of Fog
Nov 12, 2024
Nov 12, 2024

More Autumnal tipples…

Featured
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Mar 1, 2025
Tipple | Orangey Hot Chocolate
Mar 1, 2025
Mar 1, 2025
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Feb 15, 2025
Tipple | Ginger & Maple Hot Toddy
Feb 15, 2025
Feb 15, 2025
Fig Leaf Horchata 2.jpg
Nov 2, 2024
Tipple | Fig Leaf Horchata
Nov 2, 2024
Nov 2, 2024
InEating Tagshot drinks, bonfire night recipes, issue 149
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Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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