Vegan Horchata

Horchata is a refreshing beverage made from white rice, almonds, sugar, cinnamon and sometimes milk in Mexico and many parts of Latin America[; Spain and other countries have their own variations. As a whole-foods enthusiast, I like to use brown rice instead of white, pure maple syrup in place of sugar. The nuts make this horchata rich and creamy without the addition of dairy milk.]

Total Time:
13 hr 15 min
15 min
13 hr

5 cups

  • 1 1/2 cups whole raw almonds
  • 1 cup raw long-grain brown rice
  • 1/4 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • Soak the almonds and rice in plenty of water for 12 to 24 hours. Drain and rinse, and transfer them to a blender. Add 5 cups water, and blend on the highest speed until smooth.

  • Line a medium strainer with several layers of cheesecloth or a thin kitchen towel, and place it over a medium bowl. Pour the mixture through the strainer, gather the corners of the cloth and gently squeeze out all the liquid; discard the pulp.

  • Return the liquid to the blender, add the maple syrup and vanilla and blend until combined. Pour the horchata into a jar, and refrigerate for up to 5 days. Serve chilled.

Horchata is delicious as is, but do try these variations: Before blending, for every 1 cup horchata, add 3/4 teaspoon ground cinnamon (and sprinkle some on top before serving), 1 teaspoon matcha powder or 1 cup hulled strawberries.

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