Best Vegan 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 crispy snacks like tacos.

5 from 93 votes

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Prep Time 5

Cook Time 20

Soak time 6

Total Time 6 25

Course Drinks

Cuisine Gluten-Free, Mexican, Vegan

Servings 8 servings

Calories 160 kcal

Equipment

Blender
Mixing bowls
Measuring cups & spoons
Cheesecloth or fine mesh strainer
Large jar or pitcher

Ingredients

US Customary - Metric

▢ 1 ½ cups long-grain white rice, uncooked
▢ 2 whole cinnamon sticks
▢ 6 cups water, divided
▢ 3 cups unsweetened almond milk
▢ ¼ cup cane sugar
▢ 1 ½ teaspoons vanilla extract

For serving

▢ ½ teaspoon ground cinnamon
▢ Ice

Instructions

Rice

First, thoroughly wash and drain the rice. Add it to a large 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, but preferably overnight.

Almond milk

Add the almond milk and cane sugar to a small saucepan. Bring it to a light boil, then reduce heat to simmer for 20-30 minutes until the liquid is reduced by about half.
Let the mixture cool slightly, then transfer it to a container and let it chill in your fridge overnight, or for at least 5-6 hours.

Blend & strain

When the rice is ready, remove both cinnamon sticks. Add the rice and water to a blender and mix on medium until smooth, about 3-5 minutes. Depending on the size of your blender, you may have to blend in separate batches.
Note: You can blend the whole cinnamon sticks with the rice and strain the pieces out, add ½-teaspoon of powdered cinnamon, or leave both out.
Once smooth, pour the rice mixture in batches through a very fine-mesh strainer, cheesecloth, or nut milk bag into a large bowl. Squeeze or press down with a spoon to pass as much liquid through as you can.
Pour it through the strainer or cheesecloth at least once or twice more (to catch any extra grainy bits). Continue this process until all the rice water has been transferred to the bowl.

Serve

Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetener to your liking. If you prefer a thinner consistency, add in more water. If you prefer it creamier, add fresh almond milk.
Transfer to a large jar or pitcher for storage. Serve your vegan horchata chilled on ice with a sprinkle of cinnamon on top. Happy eating!

Notes

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.

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

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

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!

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.

Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

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