The Perfect Mexican Horchata Recipe {Vegan}

Is there anything quite like a perfect creamy, refreshing cup of sweet horchata?

Icy cold and rich (with absolutely no dairy), and just the right amount of cinnamon this classic drink recipe needs to be a part of your Mexican food repertoire.

not 100% authentic, but very, very good

Horchata gets around.

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 in the 16th century and over the years has become universally loved in Mexico and the US alike.

what makes this horchata recipe so darn perfect?

Many horchata recipes are overly thick and sweet, thanks to the addition of sweetened condensed milk.

In my opinion, that makes horchata feel more like drinking arroz con leche than refreshing agua fresca.

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

• Raw, uncooked white rice. I prefer the fragrant flavor of 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. Again, 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.

how to make homemade horchata

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

The next day you just pour this mixture into a blender 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.

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

Cover and chill in the refrigerator until completely cold then serve over ice with a dusting of ground cinnamon on top.

more recipes to try

After you’ve mastered this classic recipe you remember from your favorite Mexican restaurant, try these more unique takes:

• White Russian Horchata Popsicles
• 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! Snap a photo and tag me on Instagram using @holajalapeno and #holajalapeno so I can see!

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