Vegan Horchata with Almond Milk
Authentic vegan horchata recipe with almond milk! This refreshing almond milk horchata version is healthier than its original, dairy-free, and lactose-free.
Servings :
Calories : 111kcal
Ingredients
- ⅓ cup (65 g) basmati rice, or white long-grain rice of choice
- 4 cups (960 ml) 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 (240 ml) 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.
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Nutrition
Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Calcium: 112mg | Iron: 1mg
