Our favorite homemade horchata is this Easy Vegan Horchata! This Easy Vegan Horchata is made with rice milk, almond milk, dates and creamy rice milk. It only takes 25 minutes to prepare. You won't even miss dairy milk!
Table of Contents
Was horchata always dairy-free originally?
Ingredients you'll need
Equipment Required
How to make vegan Horchata
Serving Suggestions
Breakfast suggestions
Desserts Suggestions
Recipe FAQs
Storage instructions
Other Mexican-inspired vegan recipes you may enjoy:
Recipe for Easy Vegan Mexican Horchata
Was horchata always dairy-free originally?
It all depends on where you are! This horchata was inspired by the Mexican version that is most popular in the United States. However, horchata gained popularity in southern Spain. The Spanish version has a creamier texture and uses chufas, or tigernuts.
It's not unusual for the traditional Mexican version to be made with almond milk instead of cow's dairy milk.
You won't miss milk at all if you haven't tried this dairy-free horchata! This is the perfect treat to enjoy on a hot day in the summer, during the holidays, or all year long with your favorite Mexican recipes, like our Vegan Mexican Sweet Bread.
Ingredients you'll need
White Rice: Authentic horchata typically is made from long-grain, white rice. It becomes creamy and smooth after soaking, making it easy to blend with rice milk. Arborio is another popular choice if you don't have white rice. We haven't tried it yet.
Cinnamon Sticks:To get the best taste and aroma of cinnamon we recommend both using whole cinnamon sticks as well as ground cinnamon. Follow this tutorial to make ground cinnamon from whole cinnamon sticks if you only have them.
Medjool Dates:We made this homemade horchata vegan and refined sugar free. Our horchata is usually made with half a cup of pitted, packed dates. However, if you want a sweeter version, use up to 3/4 cups.
Unsweetened Almond Milk:We used Homemade Almond Milk without dates. Any plant-based milk will work well here. Use coconut or oatmilk to make your vegan horchata richer and creamier.
VanillaWhile it is optional, adding a dash of vanilla extract will add sweetness, depth and enhance the cinnamon flavor. Fresh vanilla paste is also delicious!
Equipment Required
High-speed blender
Strainer or nut Milk Bag
Airtight glass container (for storing)
How to make vegan Horchata
Soak the rice. Add the rice to a large blender along with the cinnamon sticks and pitted dates. Cover it all up with 4 cups of water. Let the mixture sit for six to eight hours or overnight.
Blend until smooth. Add the remaining 2 cups water after 6-8 hours and blend until smooth.
Strain. Pour the sweet Mexican milk rice through a fine-mesh sieve, strainer or nut-milk bag. As much as you can, strain the vegan horchata. We recommend that you keep a firm grip on the top part of the nut milk bag in order to prevent liquid from leaking out.
Blend with almondmilk. After the mixture of vegan horchata has been sufficiently strained, remove or put aside any remaining pulp, and then place the smooth, cream mixture back in the blender. Blend the almond milk with salt and vanilla until combined.
Serve. Serve. Enjoy!
Serving Suggestions
Mexican horchata, served with cinnamon and cinnamon sticks as garnish is typically served over ice. This versatile drink can be enjoyed as a dessert or breakfast and goes well with many of our vegan recipes. Here are some of our favorite ways to serve this sweet drink:
Enjoy alone or with our Vegan Coconut Whipped Cream
Recipe FAQs
Horchata is good for you.
It depends on the recipes. The traditional horchata recipe calls for lots of cane-sugar to sweeten this creamy beverage. This version is healthier because it is sweetened by Medjool date. This recipe is perfect for those who want to make a homemade, healthy vegan horchata.
Can I spike homemade vegan horchata with stevia?
Yes! Add 1-2 ounces per cup of horchata to make it boozy. You can choose from rum, vodka, Blanco Tequila or vegan coffee liqueur.
Can I make vegan horchata using a food processor or blender?
Although we prefer to use a high-speed blend, you can also blend the mixture in a large cup of food processor. Don't overfill your food processor - many have a maximum liquid fill line.
What can I do with leftover rice pulp?
Great question! You can compost the leftover rice pulp or make a creamy rice pudding with it. Add about 1 cup rice pulp to a pot. Stir well and add 1 cup almond milk or other plant-milk. Cook on medium low heat until the mixture becomes creamy and rich. Enjoy warm, with extra cinnamon to taste.
Try our Filipino Champorado recipe (Tsampurado), if you like homemade puddings.
Storage instructions
This vegan horchata can be stored in the refrigerator for up to three days. Store in an airtight container, such as a mason jar tall or a sealable pitcher.
You can freeze leftover horchata. Pour the horchata in an ice tray, or directly into a wide mouth mason jar to freeze. When freezing in a mason jar, make sure the liquid is below the "freezer line". Freeze up to three months and then defrost completely in the fridge. Blend again before enjoying.
Other Mexican-inspired vegan recipes you may enjoy:
Vegan Pozole rojo (Mexican hominy stew) - A hearty, comforting soup bursting with flavor. Topped with tons of delicious toppings.
Vegan Huevos Rancheros: a vegan version loaded with refried bean, vegan cheese and tofu scramble.
The only sweet Mexican bread you will ever need is the Best vegan conchas!
Vegan Carne Asada is our plant-based version of the classic carne asada. Ideal for tacos and burritos. Also great in quesadillas or tortas.
How to Make Vegan Tamales. One of our most popular vegan recipes! Try our Oil-Free Version or these classic tamales!
Vegan Chilaquiles - Award winning vegan chilaquiles, baked in a red sauce chilaquiles until soft and delicious.
Our favorite homemade horchata is this Easy Vegan Horchata! This Easy Vegan Horchata is made with rice milk, almond milk, dates and creamy rice milk. It only takes 25 minutes to prepare. You won't even miss dairy milk!
Ingredients
1 cup
white rice
2
cinnamon sticks
1/2
-
3/4
cup pitted Medjool dates
4 cups
hot water
Optional: Pinch of salt
2 cups
unsweetened almond milk (or non-dairy milk of choice)
1 1/2 teaspoons
pure vanilla extract
Ice cubes, to serve
Instructions
In a large blender, add the rice, cinnamon sticks, pitted medjool dates, and 4 cups of hot water. Allow it to sit for 6-8 hours or overnight.
Add the remaining 2 cups of water and blend for 2 minutes or until smooth.
Pour the blended liquid into through a fine mesh strainer or nut milk bag and strain out the liquid as best you can. If you are using a nut milk bag, make sure you constantly grip the top to prevent any liquid or pulp from being expelled upward. Discard pulp.
Once strained, add the liquid back into the blender and blend in the almond milk, salt, and vanilla.
Transfer the mixture to an airtight container and chill in the refrigerator or serve immediately over ice.
Notes
The food will last in the refrigerator for approximately 2-3 days.
Use a cheesecloth or thin towel instead.
You will be left with rice pulver after completing the recipe. If you want to reuse the rice pulp, simply add 1 cup (approximately) of it and 1 cup almond milk into a pot. Cook over low heat until it turns into a rich and creamy rice pudding.
Prep Time:8 hours 25 minutes
Category:Beverage
Method:Blender
Cuisine:Mexican
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Sweet Simple Vegan published the recipe for Easy Vegan Mexican Horchata first.
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According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)
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Category: Beverage
Method: Blender
Cuisine: Mexican
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