Horchata
This vegan horchata is creamy, aromatic, and refreshing! It features a rice base infused with cinnamon’s sweet, warming flavors. Serve it on its own or pair it with hot and crispy snacks like tacos, tamales, and more.
This easy vegan horchata recipe requires only 5 pantry staples! The rice gives it a perfectly creamy consistency, but like my agua de mazapan, it’s light enough to quench your thirst on a hot day.
Why I love this recipe
While many horchata recipes online contain milk, this vegan horchata is completely dairy-free. When it comes to aguas frescas, this is my number one choice.
The combination of soaked rice and cinnamon infused with almond milk results in a creamy, indulgent flavor that’s both refreshing and comforting.
This recipe is also so easy to make and perfect for occasions when you need a no-fuss beverage. My advice is to pour it over ice with an extra sprinkle of cinnamon for a drink experience you won’t soon forget!
“I love this Horchata, it’s so refreshing and creamy indeed! So satisfying…it’s perfectly spiced. Thanks! :)” — JERIKA
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Ingredient notes
You probably have most of the ingredients for this vegan horchata recipe in your cupboards! Find a breakdown and suitable substitutes below.
White rice
You will achieve the best results with long-grain white rice, although medium-grain white rice will work in a pinch. Just don’t use short-grain rice.
Cinnamon sticks
Add a sweet, warm, and aromatic element. I recommend whole Ceylon cinnamon sticks over powdered cinnamon for a more balanced flavor infusion.
Substitute: You can use powdered Ceylon cinnamon in a pinch. Start with ½ to 1 teaspoon of powdered cinnamon for each stick, adjusting to taste.
Almond milk
While not completely necessary, I love adding reduced almond milk to give the drink creamier, richer, and slightly caramelized notes.
Substitute: You can also use cashew, soy, coconut, or pea milk if you prefer.
Cane sugar
Adds a touch of sweetness without overpowering the horchata flavor. I use organic, unrefined cane sugar.
Substitute: If you don’t have cane sugar, use vegan-certified regular granulated sugar.
Vanilla extract
Use 100% real vanilla extract or paste for added sweetness and complexity. Artificial vanilla will also work, but you’ll need to use a lot more to achieve a similar effect.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make vegan horchata with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Wash and drain the rice to remove excess starch and dirt. Add it to a bowl with the cinnamon sticks and 4 cups of boiling water. Let the water cool to room temperature, then cover the bowl and let it rest for at least 5-6 hours.
Soaking the cinnamon sticks with the rice in warm water helps infuse the horchata with a balanced cinnamon flavor.
Cooking
Step 1
Once the rice is soaking, add the almond milk and cane sugar to a small saucepan. Bring it to a boil, then simmer it until it reduces by about half. Let the reduced almond milk cool, then transfer it to a container to chill in the fridge overnight.
You’re essentially making vegan condensed milk here, so you can make your own or use a store-bought option if you have access.
Step 2
Add the soaked rice, cinnamon sticks, and water to your blender and mix on medium until smooth. If your blender is smaller, you may have to blend it in a few batches.
You can blend the whole cinnamon sticks with the rice and strain the pieces out, add a pinch of powdered cinnamon, or leave both out. You have options!
Step 3
Working in batches, pour the rice mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a large bowl. Squeeze or press down with a spoon to pass as much liquid as possible.
You’ll need to pour it through the strainer or cheesecloth at least 2-3 times to catch any small grains, resulting in a smoother consistency.
Step 4
Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetness to your liking, then serve it over ice. If you prefer a thinner consistency, simply add more water. Happy drinking!
Expert tip
You can’t skip soaking the rice and cinnamon, especially if you don’t own a high-speed blender. I recommend leaving the mixture overnight, rather than just for a few hours, to maximize the flavor extraction.
The quality and flavor of the milk also significantly impact the creaminess and overall richness of this vegan horchata.
To ensure a smooth, luxurious texture, opt for homemade or high-quality store-bought unsweetened almond milk. And keep the almond milk and cane sugar at a gentle simmer to prevent burning either ingredient!
Cooking tips
Rinse the rice: Wash your rice thoroughly before soaking it to help remove the starch, which can affect the final consistency.
Blending technique: Blend the rice and water mixture until completely smooth. A high-speed blender works best to achieve a silky texture without any grittiness.
Chill before serving: Refrigerate the horchata for at least a few hours before serving. A chilled horchata is way more refreshing and allows the flavors to meld together.
Maximize the cinnamon: Before soaking them, you can toast the cinnamon sticks slightly in a dry skillet. This extra step releases essential oils and enhances their flavor.
Frequently asked questions
Horchata recipes are traditionally made with long-grain white rice. You can use basmati or brown rice, which will significantly alter the flavor.
There’s no real way to make horchata without a blender. A quick fix is to use pre-made rice milk instead, but then it isn’t technically horchata anymore.
While you do not need to reduce the almond milk, it adds a rich, caramelized flavor that makes this vegan horchata so delicious. For a quicker version, just add fresh almond milk and sugar.
Storing
If you make a large batch of this creamy, cinnamon-infused vegan horchata, you can store it for later enjoyment. Transfer it to a pitcher with a lid or a mason jar to preserve its flavors.
Fridge
Vegan horchata can easily last in the fridge for up to 4-5 days. Make sure to give it a good stir or shake before serving, as separation may occur.
Freezer
Portion leftover horchata into ice cube trays and freeze for up to 1 month. Thaw the cubes in your fridge overnight when you want more. Or, chill your next batch with horchata ice cubes.
Watch how to make it
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Recipe
Best Vegan Horchata
Equipment
- Blender
- Mixing bowls
- Measuring cups & spoons
- Cheesecloth or fine mesh strainer
- Large jar or pitcher
Ingredients
- 1 ½ cups long-grain white rice, uncooked
- 2 whole cinnamon sticks
- 6 cups water, divided
- 3 cups unsweetened almond milk
- ¼ cup cane sugar
- 1 ½ teaspoons vanilla extract
For serving
- ½ teaspoon ground cinnamon
- Ice
Instructions
Rice
- First, thoroughly wash and drain the rice. Add it to a large bowl with the cinnamon sticks and 4 cups of boiling water.
- Let the water cool to room temperature, then cover the bowl and let it rest for at least 5-6 hours, but preferably overnight.
Almond milk
- Add the almond milk and cane sugar to a small saucepan. Bring it to a light boil, then reduce heat to simmer for 20-30 minutes until the liquid is reduced by about half.
- Let the mixture cool slightly, then transfer it to a container and let it chill in your fridge overnight, or for at least 5-6 hours.
Blend & strain
- When the rice is ready, remove both cinnamon sticks. Add the rice and water to a blender and mix on medium until smooth, about 3-5 minutes. Depending on the size of your blender, you may have to blend in separate batches.
- Note: You can blend the whole cinnamon sticks with the rice and strain the pieces out, add ½-teaspoon of powdered cinnamon, or leave both out.
- Once smooth, pour the rice mixture in batches through a very fine-mesh strainer, cheesecloth, or nut milk bag into a large bowl. Squeeze or press down with a spoon to pass as much liquid through as you can.
- Pour it through the strainer or cheesecloth at least once or twice more (to catch any extra grainy bits). Continue this process until all the rice water has been transferred to the bowl.
Serve
- Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetener to your liking. If you prefer a thinner consistency, add in more water. If you prefer it creamier, add fresh almond milk.
- Transfer to a large jar or pitcher for storage. Serve your vegan horchata chilled on ice with a sprinkle of cinnamon on top. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.