Is horchata good for you?

It depends on the recipe. Most traditional horchata recipes call for a lot of cane sugar to sweeten the creamy beverage. This version, however, is sweetened with Medjool dates and is much better for you. If you're looking for a healthy, homemade, vegan horchata, this is the best recipe to try!

can I spike my homemade vegan horchata?

Yes! To make a boozy horchata add 1-2 ounces of liquor per cup of horchata. Rum, vodka, Blanco tequila, or vegan coffee liqueur are all delicious choices.

can I make vegan horchata in a food processor?

While we prefer using a high-speed blender, the rice milk mixture can be blended in a large cup food processor until smooth. Be careful to not overfill the food processor with liquid - most food processors have a max fill line for liquids.

what can i do with the leftover rice pulp?

Great question! The leftover rice pulp from the vegan horchata can be discarded and composted or made into a delicious creamy rice pudding. To make vegan rice pudding, add about 1 cup of the rice pulp to a small pot. Add in 1 cup of almond milk or another plant milk and stir well to combine. Cook over medium-low heat until the mixture becomes rich and creamy. Enjoy immediately while warm with additional cinnamon to taste.

Easy Vegan Mexican Horchata Recipe (refined-sugar free)

Name: Easy Vegan Mexican Horchata Recipe
Prep time: 8 h 25 min
Total time: 8 h 25 min
Cuisine: Mexican
Ingredients: 1 cup white rice; 2 cinnamon sticks; 1/2 – 3/4 cup pitted Medjool dates; 4 cups hot water; Optional: Pinch of salt; 2 cups unsweetened almond milk (or non-dairy milk of choice); 1 1/2 teaspoons pure vanilla extract; Ice cubes, to serve

Description

This Easy Vegan Horchata is our favorite homemade horchata recipe! It’s naturally sweetened with dates, made creamy with rice milk and almond milk, and requires just 25 minutes of prep. You won’t miss the dairy milk!

Ingredients

1 cup white rice
2 cinnamon sticks
1/2 – 3/4 cup pitted Medjool dates
4 cups hot water
Optional: Pinch of salt
2 cups unsweetened almond milk (or non-dairy milk of choice)
1 1/2 teaspoons pure vanilla extract
Ice cubes, to serve

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Instructions

In a large blender, add the rice, cinnamon sticks, pitted medjool dates, and 4 cups of hot water. Allow it to sit for 6-8 hours or overnight.
Add the remaining 2 cups of water and blend for 2 minutes or until smooth.
Pour the blended liquid into through a fine mesh strainer or nut milk bag and strain out the liquid as best you can. If you are using a nut milk bag, make sure you constantly grip the top to prevent any liquid or pulp from being expelled upward. Discard pulp.
Once strained, add the liquid back into the blender and blend in the almond milk, salt, and vanilla.
Transfer the mixture to an airtight container and chill in the refrigerator or serve immediately over ice.

Notes

This will keep in the fridge for about 2-3 days.
You can also alternatively use a cheesecloth, a very thin towel, or a clean t-shirt.
After putting together the recipe, you are going to be left with rice pulp. If you would like to reuse it, add the pulp (roughly 1 cup) and about 1 cup of almond milk to a pot and cook over medium-low heat until it becomes a creamy and rich rice pudding!

Prep Time: 8 hours 25 minutes
Category: Beverage
Method: Blender
Cuisine: Mexican