Spicy tacos need a soothing drink. You may have heard that milk does the trick, but a tall glass of dairy doesn’t sound all that appealing alongside a fish taco. Instead, we like an ice cold beer or this lightly spiced non-dairy alternative. Our version of horchata is made with a combination of rice and almonds, which give the drink body and richness, but you could use cashews for an ultra-creamy alternative. The good news is this drink is largely hands off. Soak the rice and almonds overnight then blitz in a blender. You may want to use a layer of cheesecloth if your strainer has larger holes, but some paper towels will do the trick (we like Viva brand).