Authentic vegan horchata recipe with almond milk! This refreshing almond milk horchata version is healthier than its original, dairy-free, and lactose-free.
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.
Notes
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.