Discover the ultimate vegan horchata recipe made with almond milk! A creamy, cinnamon-infused Mexican classic that’s dairy-free, lactose-free, and perfect for any occasion. Refreshingly healthy and easy to make!
This refreshing almond milk horchata is a healthier, dairy-free, and lactose-free twist on the traditional Mexican favorite. Perfect for cooling down on a hot day or pairing with spicy Mexican dishes, this vegan version offers all the creamy, cinnamon-infused goodness without the heaviness of dairy.
What Is Mexican Horchata?
Mexican Horchata, or Agua de Horchata, is one of the most beloved drinks in Mexico. It’s a creamy, sweet beverage with a hint of cinnamon, traditionally made with white rice, cinnamon, and milk. You’ll find horchata served at every corner in Mexico, but the freshest, high-quality homemade versions always stand out. There’s nothing better than sipping a chilled glass of horchata alongside your favorite tacos or enchiladas!
Traditional horchata is made with evaporated milk, which gives it a rich and creamy texture. However, it’s also high in sugar and fat, making it a bit indulgent. If you ever visit Mexico, don’t miss the chance to try the original version—it’s an experience you won’t forget!
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Healthier Vegan Version
My version is a healthier, plant-based twist on the classic Mexican horchata recipe. Instead of sweetened condensed milk, I use almond milk, making this recipe completely vegan, dairy-free, and perfect for those who are lactose intolerant.
I’ve also significantly reduced the sugar content. Traditional horchata tends to be overly sweet, but I’ve found that it tastes just as delicious with less sugar. I prefer to sweeten it with maple syrup, which adds a subtle depth of flavor. However, feel free to adjust the sweetness to your liking or use white sugar for a more traditional taste. If you want the full authentic experience, simply add a bit more sugar.
How To Make It
- Soak the Rice: In a large bowl, combine rice, water, and a cinnamon stick. Let it soak overnight at room temperature. Soaking makes the rice easier to blend.
- Blend the Ingredients: Add the soaked mixture, maple syrup, vanilla extract, salt, and clove powder to a blender. Blend on high speed 2-3 times until smooth.
- Strain the Mixture: Pour the blended mixture through a fine-mesh sieve.
- For an extra smooth texture, strain it a second time through nut milk bag, or cheesecloth into a pitcher.
- Add Almond Milk: Stir in the almond milk after straining. This prevents excessive foam, as almond milk tends to froth when blended.
- Chill and Serve: Refrigerate the horchata and serve over ice, topped with a sprinkle of ground cinnamon.
Tips for Success
- Straining: For a silky-smooth texture, use a nut milk bag or cheesecloth. A fine-mesh sieve works too, but the results may be slightly less smooth.
- Adjust the Sweetness: Customize the sweetness by adding more maple syrup or sugar to your liking. For a traditional touch, stick to white sugar.
- Storage: The “pulp” will settle at the bottom when stored in the fridge. Stir before serving, or pour gently to leave the pulp behind.
Agua Frescas – The Essence of Mexican Drinks
Agua Frescas are iconic in Mexican cuisine. These light, refreshing drinks are typically sweetened and served over ice. Here are the most popular varieties:
- Agua de Horchata (Rice Water): Creamy and sweet, flavored with cinnamon.
- Agua de Jamaica (Hibiscus Water): Made with dried hibiscus flowers, offering a tangy, floral flavor
- Agua de Sandía (Watermelon Water): Fresh and fruity, made with watermelon.
- Agua de Tamarindo (Tamarind Water): A sweet-and-sour delight made with tamarind pods.
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📖 Recipe
Vegan Horchata
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Ingredients
- ⅓ cup basmati rice, or white long-grain rice of choice
- 4 cups water
- 1 stick cinnamon
- 3 tablespoon maple syrup, or sugar/sweetener of choice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 pinch clove powder
- 1 cup almond milk
Instructions
- In a large bowl, combine rice, water, and a cinnamon stick. Let it soak overnight at room temperature.
- Add the soaked mixture, maple syrup, vanilla extract, salt, and clove powder to a blender. Blend on high speed until smooth.
- Pour the blended mixture through a fine-mesh sieve into a pitcher. For an extra smooth texture, strain it a second time through a cheesecloth or nut milk bag.
- Stir in the almond milk after straining. This prevents excessive foam, as almond milk tends to froth when blended.
- Refrigerate the horchata and serve over ice, topped with a sprinkle of ground cinnamon.
Notes
- Storage: Horchata stays fresh for several days when stored in the fridge. Over time, the “pulp” will settle at the bottom. Stir well before serving, or pour carefully to leave the pulp behind.
- Adjust the Sweetness: Customize the sweetness by adding more maple syrup or sugar to your liking. For a traditional touch, stick to white sugar. → Traditional Mexican horchata is much sweeter than this healthier recipe version.
Equipment
Nutrition
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I want to make this recipe for my family, but one of my brother-in-law’s has a nut allergy, so almonds is something I would like to stay away from. Would it work if I used coconut milk instead with this recipe? Thanks!
Hi Jhenny, I would suggest using oat milk instead. Coconut milk will work too, but might add too much of a coconut flavor. 😉
Do you also blend the cinnamon sticks used for soaking? If so, can I just use ground cinnamon instead? I’m not sure my blender could handle cinnamon sticks.
Yes, the cinnamon stick needs to be blended (it should be fairly soft after soaking for so long). But feel free to discard it before blending and season to taste with ground cinnamon. 😉
When you soak the rice and cinnamon sticks do you use the same water to bend or do you strain and add new water?
Hi Carla, you should use the same water in which you soaked the rice and cinnamon sticks.
Maybe a stupid question but is the rice precooked or not when you add it to soak overnight?
Hi Jay Jay, there are no stupid questions! 😉 You need to soak uncooked rice. No cooking involved in this recipe.
About 10 y/a when I started exploring with different Arroz con Leche flavors I decided to only use Basmati rice because 1. It’s my favorite rice, & 2. It gave a nutty, heartier rice flavor. The same for Horchata! It makes the drink thicker, in my opinion : )
Since that time I have developed vegan recipes for both due to dietary restrictions but I only use Basmati rice because it’s just so darn good with that deep, rice flavor.
Another spice I like to bounce around in my creamy Spanish rice drinks and desserts is Cardamom and/or cloves. The essence is soooooo amazing. Rose water is really good as well and it’s similar to Persian tapioca pudding but obviously on the creamier side.
You can also get a little frisky by grinding dried cranberries, orange zest, and cloves together then adding to Arroz con Leche or heating Horchata like Hot Chocolate during colder months! Trust me you can play with these and rarely make a mistake!
Lovely Michelle, thank you very much for your delicious ideas. In my opinion, basmati rice is also the best to choose for this tasty horchata. All your spice suggestions sound so delicious – I will try to add some cardamon the next time I make it.
All the best,
Aline
I can’t wait to make this recipe! Love the dairy-free spin on this classic!
Happy that you like it Laurel ❤️