Are you craving a refreshing and creamy beverage, but looking for a plant-based option?
Look no further, because our vegan almond milk horchata is here to satisfy your taste buds and keep you cool on even the hottest of summer days.
This traditional Latin American drink gets a vegan twist with the use of almond milk, and is infused with the delicious flavors of cinnamon and vanilla.
Trust me, one sip of this delicious concoction and you'll be hooked. So, grab a blender and let's get started on making the perfect almond milk horchata!
What is Horchata?
Horchata (pronounced or-cha-ta) is a well-loved Mexican drink with a base of rice, milk, and warming spices. While each household may have its own variation of this sweet rice beverage, the overall ingredients that make up the base of this drink are quite simple.
The process typically involves soaking grains, nuts or even seeds overnight with local aromatics such as cinnamon and nutmeg. Once softened, the mixture is then pulsed until seamlessly combined, strained then sweetened.
It is believed that Horchata originated in North Africa, and during the 11th century, it made its way over to Spain and Portugal, where it has since become a staple drink.
In some African countries – namely Nigeria and Mali – their variation is known as horchata de chufa and is made from soaked tiger nuts, an inexpensive source of protein for locals.
Horchata Around The World
Today, several varieties of horchata are found across the world, each with its unique twists and additions.
For example, Puerto Ricans use a base of sesame seeds, rice, and almonds soaked for 24 hours. This version is known as horchata de anjonjoli.
After the grains and nuts have been soaked overnight, they are ground and then flavored with allspice and coconut milk. To sweeten, they use condensed milk; some locals will even add some rum for a kick.
Our Horchata Almond Milk Recipe
Horchata is generally plant-based, and we have created an amazing recipe for a silky, homemade version for you to enjoy.
A base of blanched almonds and long-grain white rice accompanied by fragrant spices and sweet vanilla yields a heavenly, dairy-free beverage with authentic flavor.
This recipe can be used in place of plain almond milk in all of your favorite recipes, from morning lattes to baked goods. It will be stored in the fridge for up to 1 week in a clean, glass bottle.
Horchata Almond Milk Ingredients
Our horchata almond milk recipe uses simple and delicious ingredients.
- Long-grain white rice
- Raw almonds
- Cinnamon sticks
- Nutmeg
- Vanilla extract
- Sugar (substitute with monk fruit for an alternative)
- Water
How to Make Horchata Almond Milk
- Blanch: Soak your almonds in a bowl of boiling water for one minute.
- Drain: Rinse the almonds with cold water then peel the skins
- Soak: Soak all the ingredients (except sugar) in a bowl of boiling water overnight
- Blend: Add all the ingredients into a high-speed blender with sugar
- Strain: Use a nut milk bag to strain into an air-tight bottle/pitcher
A Vegan Twist on a Classic Drink!
This vegan almond milk horchata is the perfect choice if you're looking for a delicious and refreshing plant-based beverage.
The combination of almond milk and traditional horchata spices creates a creamy and satisfying drink that is sure to please any palate.
Plus, it's easy to make and perfect for those hot summer days or any occasion.
I hope you enjoyed making and drinking our vegan almond milk horchata recipe as much as we enjoyed sharing it.
And don't forget to experiment with different spices or sweeteners to make it your own special recipe. Cheers!
Horchata Almond Milk
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Horchata almond milk is a vegan twist on a traditional beverage made from a combination of ground almonds, rice, and spices such as cinnamon and nutmeg.
Ingredients
- 1/2 cup long grain white rice, wash until the water is clear
- 1 1/2 cups raw almonds, blanched
- 2 cinnamon sticks
- 1/2 tsp nutmeg, ground or freshly grated
- 2 tsp vanilla extract
- 2 cups boiling water
- 1/3 cup sugar, plus more if needed
- 2–3 cups cold water
Instructions
- If you opt to blanch the almonds yourself, then begin by boiling 2-3 cups of water. Place the almonds in a bowl and once the water is boiling, pour it over the almonds and allow them to sit for one minute. After one minute, drain the almonds and rinse with cold water to cool them down. Once cooled, use your fingers and peel the skin off of each almond.
- Add the rice, blanched almonds, nutmeg, cinnamon and vanilla extract into a large bowl and cover with boiling water. Allow it to sit at room temperature overnight.
- The following day, add the soaked rice and almond mixture to a high speed blender along with the sugar and cold water. Process until the rice and almonds are finely ground and thoroughly blended.
- Use a nut milk bag, cheesecloth or fine mesh sieve and strain the mix well. Chill and serve.
Notes
This recipe will stay fresh for up to one week in a clean glass bottle in the refrigerator.
- Prep Time: 15 minutes
- Soaking Time: 8 hours
- Category: Milk
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 160
- Sugar: 16.9 g
- Sodium: 1.7 mg
- Fat: 0.3 g
- Carbohydrates: 36.6 g
- Protein: 1.7 g
- Cholesterol: 0 mg
