Authentic vegan horchata recipe with almond milk! This refreshing almond milk horchata version is healthier than its original, dairy-free, and lactose-free.
- ⅓ 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
- ¼ 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! 😉
- Adjust the sweetness to your taste. → Traditional Mexican horchata is much sweeter than this healthier recipe version.
- Strain: I recommend straining the horchata through a nut milk bag or cheesecloth.
Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Calcium: 112mg | Iron: 1mg