Easy Horchata
Easy homemade horchata recipe made with rice, almonds and coconut milk. Vegan, gluten-free, and naturally sweet.
Ingredients
- 1 cup long-grain white rice, uncooked
- 1/2 cup raw blanched almonds
- 1/4 cup unsweetened coconut milk
- 5 cups filtered water, divided
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cinnamon stick, 3 inches long
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoons fresh lime juice
- Ice cubes for serving
- Cinnamon powder for garnish
Instructions
- 1
Combine the rice and almonds in a large bowl and cover with 2 cups of filtered water.
- 2
Allow the mixture to soak at room temperature for at least 2 hours, or preferably overnight, until the rice and almonds become soft and absorb the water.
- 3
Drain the soaked rice and almonds thoroughly, discarding the soaking liquid completely.
- 4
Transfer the drained rice and almonds to a high-powered blender with the remaining 3 cups of fresh filtered water.
- 5
Blend on high speed for approximately 2 to 3 minutes, until the mixture becomes smooth and creamy with a milk-like consistency.
- 6
Pour the blended mixture through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing gently to extract all the liquid and leaving the solids behind.
- 7
Return the strained horchata to the blender and add the coconut milk, maple syrup, vanilla extract, cinnamon stick, nutmeg, and sea salt.
- 8
Blend on medium speed for 30 seconds, just until all ingredients are fully incorporated and the spices are evenly distributed.
- 9
Remove the cinnamon stick and stir in the fresh lime juice for a subtle brightness.
- 10
Chill the horchata in the refrigerator for at least 1 hour before serving, or until the mixture reaches your desired temperature.
- 11
Pour the chilled horchata into tall glasses filled with ice cubes.
- 12
Dust each serving with a light sprinkle of ground cinnamon powder and stir well before drinking.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| white rice | brown rice | Brown rice contains more fiber and nutrients while providing a slightly nuttier depth of flavor that complements the almonds beautifully. |
| maple syrup | monk fruit sweetener or allulose | These zero-calorie sweeteners eliminate added sugars while maintaining sweetness, making the horchata significantly more blood-sugar friendly without any bitter aftertaste. |
| blanched almonds | unsalted cashews or macadamia nuts | Cashews create an even creamier texture while macadamia nuts add richness and healthy monounsaturated fats; both work beautifully as almond alternatives. |
| coconut milk | oat milk or cashew cream | These plant-based alternatives provide creaminess without saturated fat while maintaining vegan status and offering a cleaner flavor profile that doesn't overpower delicate spices. |
| pure maple syrup | coconut sugar or dates blended with water | These unrefined sweeteners have a lower glycemic index compared to regular sugar, making them gentler on blood sugar levels while adding subtle caramel notes. |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 185 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 142mg |
| Carbohydrates | 28g |
| Fiber | 3g |
| Sugar | 8g |
| Protein | 6g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
