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Horchata recipe



Creamy, yet vegan, this Horchata recipe is our take on the comforting classic.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 0 mins
Categories: Cold, Drinks, Vegan
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1 C (250 ml) uncooked rice
1 C (250 ml) blanched almonds
⅓ – ⅔ C (80 – 160 ml) sugar (start with ⅓ C and add more as you like)
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) ground cinnamon (or use a thumb sized cinnamon stick)
4 C (1 litre) water
1 cinnamon stick, for serving (optional)

Start this recipe the day before you serve it.

Blend the rice and the almonds together in a food processor until fine, then place in a jar large enough to hold all of the ingredients.

Add the rest of the ingredients, stir until the sugar has dissolved and place in the fridge to steep overnight.

The next day, using a coffee plunger, strain the steeped liquid. Alternatively, you can line a sieve with muslin cloth. You may have to do this in batches depending on how big your press is. Taste and correct the sweetness by adding more sugar or extra cinnamon.

Garnish with a sprinkle of ground cinnamon or a cinnamon stick.