Horchata

This vegan horchata is creamy, aromatic, and refreshing! It features a rice base infused with cinnamon’s sweet, warming flavors. Serve it on its own or pair it with hot and crispy snacks like tacos, tamales, and more.

This easy vegan horchata recipe requires only 5 pantry staples! The rice gives it a perfectly creamy consistency, but like my agua de mazapan, it’s light enough to quench your thirst on a hot day.

Why I love this recipe

While many horchata recipes online contain milk, this vegan horchata is completely dairy-free. When it comes to aguas frescas, this is my number one choice.

The combination of soaked rice and cinnamon infused with almond milk results in a creamy, indulgent flavor that’s both refreshing and comforting.

This recipe is also so easy to make and perfect for occasions when you need a no-fuss beverage. My advice is to pour it over ice with an extra sprinkle of cinnamon for a drink experience you won’t soon forget!

Ingredient notes

You probably have most of the ingredients for this vegan horchata recipe in your cupboards! Find a breakdown and suitable substitutes below.

White rice
You will achieve the best results with long-grain white rice, although medium-grain white rice will work in a pinch. Just don’t use short-grain rice.

Cinnamon sticks
Add a sweet, warm, and aromatic element. I recommend whole Ceylon cinnamon sticks over powdered cinnamon for a more balanced flavor infusion.

Substitute: You can use powdered Ceylon cinnamon in a pinch. Start with ½ to 1 teaspoon of powdered cinnamon for each stick, adjusting to taste.

Almond milk
While not completely necessary, I love adding reduced almond milk to give the drink creamier, richer, and slightly caramelized notes.

Substitute: You can also use cashew, soy, coconut, or pea milk if you prefer.

Cane sugar
Adds a touch of sweetness without overpowering the horchata flavor. I use organic, unrefined cane sugar.

Substitute: If you don’t have cane sugar, use vegan-certified regular granulated sugar.

Vanilla extract
Use 100% real vanilla extract or paste for added sweetness and complexity. Artificial vanilla will also work, but you’ll need to use a lot more to achieve a similar effect.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan horchata with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Wash and drain the rice to remove excess starch and dirt. Add it to a bowl with the cinnamon sticks and 4 cups of boiling water. Let the water cool to room temperature, then cover the bowl and let it rest for at least 5-6 hours.

Soaking the cinnamon sticks with the rice in warm water helps infuse the horchata with a balanced cinnamon flavor.

Cooking

Step 1
Once the rice is soaking, add the almond milk and cane sugar to a small saucepan. Bring it to a boil, then simmer it until it reduces by about half. Let the reduced almond milk cool, then transfer it to a container to chill in the fridge overnight.

You’re essentially making vegan condensed milk here, so you can make your own or use a store-bought option if you have access.

Step 2
Add the soaked rice, cinnamon sticks, and water to your blender and mix on medium until smooth. If your blender is smaller, you may have to blend it in a few batches.

You can blend the whole cinnamon sticks with the rice and strain the pieces out, add a pinch of powdered cinnamon, or leave both out. You have options!

Step 3
Working in batches, pour the rice mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a large bowl. Squeeze or press down with a spoon to pass as much liquid as possible.

You’ll need to pour it through the strainer or cheesecloth at least 2-3 times to catch any small grains, resulting in a smoother consistency.

Step 4
Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetness to your liking, then serve it over ice. If you prefer a thinner consistency, simply add more water. Happy drinking!

Cooking tips

Rinse the rice: Wash your rice thoroughly before soaking it to help remove the starch, which can affect the final consistency.

Blending technique: Blend the rice and water mixture until completely smooth. A high-speed blender works best to achieve a silky texture without any grittiness.

Chill before serving: Refrigerate the horchata for at least a few hours before serving. A chilled horchata is way more refreshing and allows the flavors to meld together.

Maximize the cinnamon: Before soaking them, you can toast the cinnamon sticks slightly in a dry skillet. This extra step releases essential oils and enhances their flavor.

Frequently asked questions

Storing

If you make a large batch of this creamy, cinnamon-infused vegan horchata, you can store it for later enjoyment. Transfer it to a pitcher with a lid or a mason jar to preserve its flavors.

Fridge
Vegan horchata can easily last in the fridge for up to 4-5 days. Make sure to give it a good stir or shake before serving, as separation may occur.

Freezer
Portion leftover horchata into ice cube trays and freeze for up to 1 month. Thaw the cubes in your fridge overnight when you want more. Or, chill your next batch with horchata ice cubes.

Watch how to make it

More aguas frescas

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.