Go Back
–+ servings
vegan horchata in a glass
Print Pin
5 from 2 votes

Vegan Horchata

Authentic vegan horchata recipe with almond milk! This refreshing almond milk horchata version is healthier than its original, dairy-free, and lactose-free.
Course Drinks
Cuisine Mexican
Keyword almond milk horchata, homemade horchata, how to make horchata, vegan horchata
Prep Time 10 minutes
Soaking Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 111kcal
Author Aline Cueni


  • β…“ cup basmati rice or white long-grain rice of choice
  • 4 cups water
  • 1 stick cinnamon
  • 3 tbsp maple syrup or sugar/sweetener of choice
  • 1 tsp vanilla extract
  • ΒΌ tsp salt
  • 1 pinch clove powder
  • 1 cup almond milk


  • Add rice, water, and cinnamon stick in a large bowl and let it soak overnight at room temperature.
  • Pour the whole mixture along with maple syrup, vanilla extract, salt, and clove powder into a blender. Blend 2-3 times at high speed until completely smooth.
  • Strain into a pitcher (or large bowl) and stir in almond milk.
  • Chill and serve over ice.


  • This horchata will keep in the fridge for several days.
  • Optional: Sprinkle with cinnamon powder before serving.
  • Don't add the almond milk to the blender, as this milk foams extremely well! πŸ˜‰
  • Adjust the sweetness to your taste. β†’ Traditional Mexican horchata is much sweeter than this healthier recipe version.
  • Strain: I recommend straining the horchata through a nut milk bag or cheesecloth.Β 


Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Calcium: 112mg | Iron: 1mg