Dairy Free and Vegan Horchata

Dairy Free Mexican Horchata - a creamy and refreshing spiced drink with wonderful spices! This is an easy recipe to make Mexican Horchata, with flavor twists that you can try at home!

Course: Beverages, Iced Beverages

Cuisine: Latin American, Mexican, South American

Prep Time: 40

Overnight soak: 8

Total Time: 8 40

Servings: servings (about 200 - 240 mL)

Calories: 237kcal

Author: Dini Kodippili

This Vegan Horchata (Mexican Almond Rice Milk) is super easy to make and incredibly creamy and delicious! Naturally dairy free too. A very refreshing drink that can be enjoyed year round!

This recipe makes about 2.5 - 3 L of horchata (less if you strain with a nut milk bag).

EASY - This recipe is very easy. However, the prep time will increase if you strain the horchata through a nut milk bag, since that's a little more time-consuming. With a high-powered blender, I find that it's not necessary to strain the mixture.

There is an overnight soaking step in the recipe.

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Ingredients

200 g raw white rice 1 cup (I use basmati or jasmine rice, wash the rice until the water runs clear)
200 g raw blanched almonds 1.5 cups
480 mL hot boiling water 2 cups
480 - 720 mL water 2 - 3 cups
200 g white sugar 1 cup (More if you like it sweeter)
1 pinch sea salt a generous pinch
2 sticks cinnamon about 3 - 4 inches long each (Or 2 tsp ground cinnamon)
¼ tsp ground nutmeg optional (Freshly ground is preferred)
960 ml plant-based milk 4 cups (Preferably barista grade milk, almond or oat milks works)

Instructions

Preparing the ingredients

Wash the rice under cold water 3 - 4 times, until the water runs clear. Then set aside.
200 g raw white rice
Since the almonds are already blanched you don't need to prepare them, but if you have almonds with the skin on, blanch the almonds in a pot of boiling water for about 1 - 2 minutes. Then let it cool down slightly, and then pinch the almonds between your fingers to pop them out of their skin. Set aside until needed.
200 g raw white rice

Previous day

Transfer the rice, blanched almonds, and cinnamon sticks into a large bowl or jug. The jug from the blender also works.
200 g raw white rice, 200 g raw blanched almonds, 2 sticks cinnamon
Pour in the 2 cups of hot water and stir. The hot water should completely cover the rice and almonds. Cover and set aside. You can leave it at room temperature, but it can also be stored in the fridge.
480 mL hot boiling water
Let the rice and almonds soak for at least 4 hours, but overnight is better.

Making horchata

Next day, blend the soaked rice and almonds along with the soaking liquid in the blender. If you're using ground cinnamon and nutmeg, you can add them at this stage.
2 sticks cinnamon, ¼ tsp ground nutmeg
If needed, add another 1 - 2 cups of water into the blender if it makes it easier to blend. Blend for about 3 minutes or a little more in a high-powered blender. The time will depend on the blender that you're using.
480 - 720 mL water
Add the sugar and salt and blend further to dissolve the sugar. The horchata might be a little warm, but that's OK. It's important to make sure that the mixture is completely smooth.
200 g white sugar, 1 pinch sea salt
Pour the horchata through a fine sieve to remove large pieces. I don't usually strain the horchata because it's smooth enough to enjoy without straining. Most of the horchata will also pass through a mesh 100 sieve with a little help.
You can use a nut milk bag to get an even smoother drink, but make sure to only pour a little at a time into the nut milk bag as you will need to squeeze the pulp to get as much liquid out as possible. If you choose to use a nut milk bag, bear in mind that this step will be quite time-consuming.
Once the horchata is strained, add the remaining water and plant based milk and whisk to combine well. Taste and adjust the sweetness to your preference. I like the horchata to be a little sweet, because it will be served with ice, and will dilute slightly.
960 ml plant-based milk, 480 - 720 mL water
Refrigerate the horchata in the large container or in storage bottles / jugs until chilled.
Shake or stir the horchata before serving as the horchata will separate as it stands. Serve chilled horchata with ice in a serving glass.

Notes

Recipe adjustments

This vegan horchata is creamy due to the addition of plant based milk. If you want a horchata that is not as creamy, you can add more water to your preference.

This horchata should not be grainy or chalky if you use a high-powered blender. However, if you prefer to have less "sediment" in your horchata, you can use a nut milk bag to remove the pulp. Only strain the horchata in small batches, so that it's easier to squeeze the pulp.

Variations

To make a regular horchata with rice and milk (and without nuts), follow my regular horchata recipe.

See the post for ideas for other recipe variations as well.

Nutrition