How To Make Vegan Horchata From Scratch

Is there anything quite like a perfectly creamy, refreshing cup of sweet rice horchata? This icy cold vegan horchata recipe is homemade heaven.

Recipe first posted September 4, 2020. Last updated May 22, 2023.

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Do you reserve your horchata indulgences for your favorite Mexican spot? Or maybe you’ve given up drinking it long ago because the dairy makes your tummy anything but happy.

Well I’m going to show you how to make this refreshing drink at home and the good news? It is icy cold and rich and 100 percent dairy-free! This recipe is easy, but it takes a bit of planning. The rice, almonds, and cinnamon need to soak in water overnight.

It will be your new go-to for a healthier horchata recipe you can serve and enjoy as the weather starts heating up and refreshing drinks are absolutely necessary. I’ve got a whole slew of agua fresca recipes too you might want to check out.

What Is Horchata?

Horchata is a beverage made with rice and usually almonds and flavored with a hint of cinnamon. There are many variations of this drink all over Latin America. Most horchatas use sweetened condensed milk as a sweetener but you can easily make a rich and creamy vegan version.

Did you know it was originally an ancient Roman elixir made from barley? Yep!

So if you see recipes that say “Authentic Horchata” and it doesn’t contain barley, water, honey, and fresh herbs, then I’m not sure its really the OG recipe.

The sweet Horchata de Arroz {Rice Horchata} drink we all love is a rough translation of the Spanish version (made from Tiger nuts) which made it’s way to Mexico from Spain in the 16th century and over the years has become universally loved in Mexico and the US alike.

You’ll Love This Vegan Horchata Recipe Because It’s:

• Make-ahead friendly
• Less calories and added sugar
• Super creamy with zero dairy
• Very easy to make, just soak and blend
• Not overly sweet with a fragrant cinnamon flavor

Ingredients

To make the favorite Mexican horchata recipe we know and love, you need:

• Raw, uncooked white rice. I prefer the fragrant flavor of long grain Jasmine rice the best.
• Almonds. Traditional horchata is only made with rice, but I love the nutty flavor of almonds. You can use any kind, whole, sliced, slivered, skin on, blanched, just not roasted or salted.
• Celyon cinnamon sticks. This is the softer, looser cinnamon that is sold in bulk in the Latin grocery stores.
• Agave syrup. Not traditional but it adds liquid sweetness which is easier to mix into the finished horchata. You can add more without it all falling to the bottom like heavier sugar does.
• Vanilla extract. Just a splash to really seal the deal.
• Kosher salt

how to make this recipe

step one

Soak the rice and almonds. You want to know what else makes this the perfect recipe? It’s insanely easy! The one thing it takes is time.

You need to let the rice, cinnamon stick, almonds, a pinch of salt, and 3 cups water sit overnight. This softens the ingredients so they blend more completely and make rich rice milk.

step two

Blend. The next day you just pour this mixture into a blender (no need to drain) with more water, agave syrup, and vanilla. Then blend it until it is as smooth as possible. You want the rice and almonds to be finely ground.

To check to see if it’s ground enough, stop the blender, spoon out a little of the rice mixture from the bottom of the blender. If it is roughly ground, keep blending until it is like fine, wet sand. If you have a smaller blender do this part in batches.

step three

Strain the mixture. Pour through a fine mesh strainer into a large bowl. Press against the solids to extract as much rice water as possible. Taste and add more agave syrup if you’d like.

step four

Cover and chill. Transfer to a pitcher and place in the fridge until completely cold then serve over ice with a dusting of ground cinnamon on top. If there is leftovers, return to the refrigerator for up to 3 days. Give a stir each time before serving.

Vegan Horchata FAQ’s

1. If you want the horchata super smooth, strain through cheesecloth or a nut milk bag.
2. Switch it up by adding other spices. Ground nutmeg, cardamom, ginger, or a pinch of allspice would be good.
3. Other possible sweeteners could be granulated sugar or maple syrup.
4. Use this vegan horchata as a base for cocktails. As for alcohol, I suggest a shot or two of Reposado tequila, dark rum, or brandy.

more horchata recipes to try

After you’ve mastered this vegan recipe, try these other horchata variations:

• White Russian Horchata Popsicles
• Super Creamy Authentic Mexican Horchata
• Matcha Horchata
• Pick Your Poison Horchata Bar For Halloween
• Easy Almond and White Chocolate Horchata
• Toasted Coconut Cold Brew Horchata
• Or another authentic Mexican drink you might love is this Vegan Atole recipe.

creamy, sweet, cold, and easy! 

Four reasons to whip up a perfect cup. When you blend your next batch of this delicious drink, I’d love to hear about it! Let me know when you make them, I always love hearing from you. Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

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