Vegan Horchata
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I love this vegan horchata. It is creamy, flavored with warm, comforting spices, and somehow also wildly refreshing. I make it with long-grain rice, almond milk, maple syrup, cinnamon, and vanilla. It satisfies any sweet craving without using any refined sugar.
Horchata is a traditional Mexican rice-based drink that is served cold and flavored with cinnamon. It is sometimes called agua de horchata, and it has the perfect balance of sweet, creamy, and refreshing in every sip, much like my taro milk tea, which is also full of nutritional benefits and a delicious flavor. I encourage everyone to make it ahead of flu season, just to give their immune system a headstart.
I started making vegan horchata at home after realizing how much added sugar and dairy are in many store-bought versions. I wanted something that still tasted authentic, but worked for my plant-based lifestyle and satisfied my kids’ sweet tooth. There is not a single summer when I do not have a bottle full of horchata or peach milk in my fridge. Last summer, we had one particularly hot night. None of us could sleep, and I had the solution! We all sat outside in the dark, each with a cold glass of horchata 🙂
👩🏽🍳 Why I Love This Recipe
I love vanilla chai, so it is only natural that I am drawn to this drink. As a mom and a nutritionist, I like that it is dairy-free and sweetened with maple syrup instead of refined sugar. It’s so decadent, I sometimes forget that it is completely healthy. The health benefits of cinnamon alone are reason enough to love this drink. Cinnamon reduces inflammation, lowers blood sugar, and improves insulin sensitivity. My husband drinks it regularly and says it is for his health, but I know he just loves the taste.
This recipe works since the rice is blended first, then soaked with cinnamon quills to infuse flavor overnight. Straining the rice mixture is the key step for me, since it removes any gritty bits and gives the drink a smooth, creamy texture. I love the richness that the almond milk adds, while the vanilla rounds out the flavor, making it balanced and not overly sweet.
When I was a child, my mother always used to make us golden latte turmeric milk. This was a drink that cured anything! I have the warmest memories associated with that drink and craved it when sick. These days, I do prefer this dairy-free Mexican-inspired take. I visited my sister when she was sick with the flu. She was hot and flushed. I decided to bring along a bottle of horchata as I was worried any dairy might aggravate her symptoms. She took one long, satisfying sip and seemed instantly relieved. She even said that it was almost like what our mom made. You should definitely give this one a try the next time you are feeling under the weather.
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🥘 Ingredients
This is what I use to make my signature vegan horchata. I would bet most people already have these ingredients in their kitchen right now. You had better go and make it today!
Long grain white rice: I use organic long grain white rice for the most traditional flavor and the smoothest texture.
Water: I use fresh water to blend and soak the rice, which creates the base of the homemade rice milk.
Cinnamon sticks or quills: I soak the cinnamon sticks or quills with the rice overnight to ensure a deeply infused flavor.
Vanilla extract: The addition of vanilla extract adds to the warmth and gives it that subtle bakery-style scent that I love.
Maple syrup: To avoid the use of refined sugar, I use maple syrup as a sweetener.
Unsweetened almond milk: Almond milk gives my horchata a creamy texture while keeping it dairy-free.
Ground cinnamon: I always sprinkle a little bit of ground cinnamon on when we’re serving, for extra spice and an elevated presentation.
🔪 How To Make
This vegan horchata recipe really is so simple. Your fridge actually does most of the work.
Pulverize rice: I add the rice to a blender, add water, and blend until the rice has broken up into small pieces.
Soak overnight: I pour the mixture into an airtight glass container, add the cinnamon sticks, and place it in the fridge to soak overnight.
Strain rice mixture: The next day, I set a fine mesh strainer over a large bowl and pour out the mixture. Eventually, I am left with just smooth rice milk in the bowl.
Mix the horchata: Then I discard the rice pieces and cinnamon stick. I stir the almond milk, vanilla, and maple syrup into the rice milk. I taste and adjust the sweetness if necessary.
Serve cold: I love pouring my horchata over ice in a tall glass. Finally, I sprinkle a dash of cinnamon on top for an extra bit of flair and flavor.
💭 Expert Tips
My #1 Secret Tip for this vegan horchata recipe is to strain the rice mixture really, really well. I even strain it twice, or use a muslin cloth. I have made this before, and had little bits of rice in the drink. It was extremely off-putting. This drink is meant to be as smooth as regular milk.
Other Tips To Keep In Mind:
- Store properly: I prefer storing my horchata in a glass bottle with an air-tight lid. Milk-like products have a tendency to absorb smells that linger in your fridge.
- Use good-quality vanilla: Vanilla extract works best, and you could even use vanilla bean paste if you do not mind the specks. I would advise against imitating vanilla essence as it evaporates quickly and has an artificial or medicinal aftertaste.
- Almond ice cubes: I like to freeze almond milk with a bit of ground cinnamon and vanilla in ice trays. This way, your drink stays cold without getting watered down.
- Sweeten last: I add the maple syrup at the very end, and a little bit at a time. This way, I am able to control the sweetness.
- Allow enough time to soak: I let my rice soak for at least 8 hours, to allow the cinnamon to infuse fully.
📖 Variations
This is a great recipe purely because it is so adaptable. I have made one batch of rice milk and mixed different variations on the same day. My fridge is never boring. Ha!
Oat milk swap: I replace the almond milk with 1 cup of oat milk for a slightly richer flavor.
Creamy coconut: I love this one. I use 1 full cup of full-fat coconut milk instead of almond milk. I also topped the horchata with a dollop of coconut cream and shaved coconut. This is like a tropical holiday-style horchata.
Caramel swirl: As an extra treat for my kids, I drizzle a bit of my homemade vegan caramel sauce in the glass and swirl it around before adding the horchata.
🍽 Serving Suggestions
Since this is a Mexican drink, I love serving it with a spread inspired by the same cuisine. It pairs especially well with something spicy like my vegan jalapeno poppers or as a breakfast drink with my healthy sweet potato breakfast hash. It is the ideal drink for counteracting dishes that pack a lot of heat.
A few weeks ago, I decided to do a Mexican dinner, but with a slight adjustment, I knew my family would love it. I made sure to serve a light but nutritious dinner and followed it up with glasses of horchata and not one but two desserts! I had squares of my rasmalai tres leches cake and a tray of freshly baked vegan churros with chocolate sauce. And yes, everything got ducked in the horchata.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover horchata in an airtight container or pitcher in the fridge for up to 4 days.
Freezing: I do not freeze my horchata, as the texture separates and becomes grainy after thawing.
Reheating: I never reheat horchata as it is meant to be served cold. If it thickens while in the fridge, I stir it well or give it another go in the blender.
❓Recipe FAQs
What kind of rice is best for horchata?
I get the best results when I use organic long-grain white rice. It creates the most traditional flavor and a clean, neutral base. Brown rice and basmati rice could also work, but they would alter the taste and could make the drink taste more earthy or flowery.
Is there a difference between cinnamon sticks and quills?
There is a difference. Cinnamon quill is the preferred term for Ceylon cinnamon. These have a truer cinnamon flavor in the culinary world. They have delicate, sweet, floral, and citrus notes. This is what is used to make ground cinnamon. Cinnamon sticks, however, have a bolder, pungent, and sometimes slightly bitter taste. The sticks are a lot sturdier and have even been known to break kitchen appliances.
How can I make my horchata extra creamy?
For a creamier horchata, I use full-fat coconut milk or a bit of coconut cream instead of almond milk. I also like to blend the final mixture after adding the milk, which helps with frothing and emulsification.
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🎥 Watch How to Make It
Vegan Horchata
I love this vegan horchata. It is creamy, flavored with warm, comforting spices, and somehow also wildly refreshing. I make it with long-grain rice, almond milk, maple syrup, cinnamon, and vanilla. It satisfies any sweet craving without using any refined sugar.
Servings: 8
Calories: 161kcal
Ingredients
- 1½ cups long grain rice
- 6 cups water
- 2 cinnamon sticks
- 2 tsp vanilla extract
- 3 tbsp maple syrup
- 2 cups unsweetened almond milk
- 1 tsp ground cinnamon
Instructions
- Add the rice and water to a blender and blend until the rice has been broken up.
- Transfer to a glass container along with the cinnamon sticks, cover and soak overnight.
- The next day place a fine mesh sieve over a bowl. Pour the rice mixture into the strainer, reserving the rice milk in the bowl.
- Discard the rice pieces and cinnamon sticks. Keep the rice milk.
- Add all remaining ingredients to the bowl, mix and adjust sweetness to taste.
- Serve immediately! Pour over ice and sprinkle ground cinnamon on top.
Notes
- My #1 Secret Tip for this vegan horchata recipe is to strain the rice mixture really, really well. I even strain it twice, or use a muslin cloth. I have made this before, and had little bits of rice in the drink. It was extremely off-putting. This drink is meant to be as smooth as regular milk.
- Use good-quality vanilla: Vanilla extract works best, and you could even use vanilla bean paste if you do not mind the specks. I would advise against imitating vanilla essence as it evaporates quickly and has an artificial or medicinal aftertaste.
- Almond ice cubes: I like to freeze almond milk with a bit of ground cinnamon and vanilla in ice trays. This way, your drink stays cold without getting watered down.
- Sweeten last: I add the maple syrup at the very end, and a little bit at a time. This way, I am able to control the sweetness.
- Allow enough time to soak: I let my rice soak for at least 8 hours, to allow the cinnamon to infuse fully.
- Store properly: I prefer storing my horchata in a glass bottle with an air-tight lid. Milk-like products have a tendency to absorb smells that linger in your fridge.
Nutrition
Serving: 1cup | Calories: 161kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 93mg | Potassium: 63mg | Fiber: 1g | Sugar: 5g
This refreshing and delicious horchata is the perfect non-dairy drink for my family.
Thank you so much Kathleen! Great to hear that! 🙂
This was such a quick and refreshing drink that does not disappoint! The cinnamon adds the perfect amount of flavor; loved every sip!
Yay! So happy to hear that Sara!
I LOVE horchata! I can’t wait to try this vegan version- I had no idea it only took 15 minutes to prep!
Thanks Tayler! You will love this recipe!!