Dairy-Free Horchata (Mexican Style)

Did you know that traditional Mexican horchata is naturally dairy free? Made with just rice, vanilla, and cinnamon, you might even consider it the original rice milk beverage. But in some countries, and commonly in the U.S., dairy is added to store-bought horchata. There are a few vegan horchata brands that go in and out of season, but it’s pretty easy to make your own dairy-free horchata with this delicious recipe. All you need is a few simple pantry ingredients!

Best Creamy Dairy-Free Horchata (Mexican style)!

I adapted this dairy-free horchata recipe from Gale Gand. I like to make a smaller batch, use more vanilla, and sometimes use ground cinnamon and alternate sweeteners. You can read more about my ingredient choices in the information and FAQs below.

Mexican Horchata vs Spanish Horchata

Spanish horchata is made with chufa, or tiger nuts. It’s like our dairy-free tiger nut milk recipe. Mexican horchata is made with a base of rice. However, many traditional Mexican recipes also blend in almonds. We like the rice-almond version best, as it’s more full-bodied and richer in taste.

Almonds: To Blanch or Not to Blanch

You can actually buy blanched almonds, but it is sometimes cheaper and easier to buy regular almonds with the skins on. You don’t absolutely have to peel them. The skins will just darken the hue of your drink, and add a hint of rustic flavor. I like to peel them, and often find it relaxing. It’s easy to do – the skins slip right off. But you usually have to do them one at a time. I usually watch TV or listen to music while peeling them!

Why You Should Make Dairy-Free Horchata

Of course, it’s a delicious and naturally dairy-free creamy drink. But also, there aren’t many dairy-free horchata brands left that you can buy! Califia Farms Almond Milk Horchata, Chobani Oat Horchata, Organic Gemini Tigernut Horchata have been discontinued, along with other products over the years. The only mainstream brands left are Rice Dream and single serve Koia Protein Shakes, that latter of which is far from authentic. Plus, homemade vegan horchata tastes so much better, and you control the ingredients!

Key Tips for Success

• Grind the rice as fine as possible.
• Soak the rice and almonds for at least 6 hours (preferably 12 to 24 hours).
• Blend until very smooth before adding all of the liquid.
• Strain well with several layers of cheesecloth or a nut milk bag.
• Sweeten after blending to easily adjust the taste.
• Stir before serving (separation is normal).

Ingredient FAQs

• Rice: Can I use brown rice? I wouldn’t recommend it. I discuss in my Dairy-Free Rice Milk Recipe why I don’t use brown rice for making rice beverages. The reasons include not only taste, but also health aspects like arsenic.
• Almonds: Do you have a nut-free option? The natural substitute would be peeled tiger nuts. They aren’t technically nuts. Or you could simply omit the nuts, and increase the rice to 1 cup. If you want a creamier finish, substitute 1 to 2 cups of the water with your favorite unsweetened dairy-free, nut-free milk alternative.
• Sugar: Can I use maple syrup or a sugar-free sweetener? The sugar primarily functions as a sweetener in this recipe, so you can use your favorite sweetener, to taste. I think maple would be delicious, but plain sugar, agave, and honey give this dairy-free horchata the cleanest taste. Use sugar-free sweetener will obviously change the taste even more.
• Lime: Is it necessary? It isn’t, but a twist of lime adds some zest to the overall flavor. If you don’t plan to serve the dairy-free horchata with lime, taste test it first. You can blend in a pinch of salt if you want the flavors to pop more.

Special Diet Notes: Mexican Horchata

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Alisa Fleming

Dairy-Free Horchata (Mexican Style)

5 from 3 votes

This cool, creamy, perfectly spiced drink satisfies and refreshes at the same time. Please note that the Prep time does not include soaking. This is a great make ahead recipe, since you can soak everything the night before or in the morning, and blend it up just before serving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4.5 cups

Course: Drinks

Cuisine: Mexican

Calories: 198

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ cup long grain white rice
• 1 cup blanched almonds see Almond Note below
• 1 cinnamon stick
• 4 cups water divided
• ¼ to ⅓ cup sugar honey, or agave nectar, to taste
• ½ teaspoon vanilla extract
• 4 lime wedges

Method

 

1. Place the rice in your spice grinder or food processor and grind it as finely as possible.
2. Add the ground rice, almonds, and cinnamon to a large bowl.
3. Heat 2 cups water until hot and pour over the rice mixture.
4. Cover the bowl and let the rice and almonds soak for several hours or overnight (refrigerated or at room temperature).
5. Place the soaked rice mixture with liquid in your blender, and blend on high until the mixture is as smooth as possible.
6. Add the remaining 2 cups water to your blender, and blend for about 1 minute.
7. Strain the horchata through a nut milk bag or a fine mesh strainer lined with a double layer of cheesecloth. Squeeze to extract as much of the liquid as possible.
8. Return the horchata to your blender. Blend in the sweetener, to taste, and the vanilla.
9. Serve the horchata over ice and garnish each glass with a lime wedge.
10. Store any leftovers in the refrigerator. The horchata will settle as it sits, so stir or whisk it before serving. If it becomes to thick, whisk in more water.

Nutrition

Serving: 11/8 cupsCalories: 198kcalCarbohydrates: 25.4gProtein: 4.7gFat: 9.6gSaturated Fat: 0.7gSodium: 4mgFiber: 2.1gSugar: 13.3g

Notes

Cinnamon Option: You can sub or ½ teaspoon ground cinnamon for 1 cinnamon stick.

Almond Note: If you only have whole almonds with the skins on, you can peel them after they soak, before you blend the rice mixture. The skins come off fairly easily, but there are a lot of them!

Nutrition Note: The actual nutrition facts will vary based on the amount of pulp waste. We estimated about 50% usage of the almonds and rice in the finished drink.

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More Recipe Tips: Dairy-Free Mexican Horchata

Serving Suggestions

• Cinco de Mayo: This is the perfect drink to celebrate Latin heritage!
• Summer Barbecues: We love this dairy-free horchata for Memorial Day Weekend, Fourth of July, and other hot summertime gatherings.
• Chillin’ on the Patio: Take a lemonade break with this cool, creamy sip. It’s lighter than ice cream, and more refreshing, but still satisfies those creamy cravings.
• Oatmeal: There’s no need to sweeten your cereal. Just douse it with some horchata! The cinnamon, rice, and almonds make it a natural breakfast pairing.
• Rice Pudding: You can use this delicious dairy-free horchata in place of the dairy-free milk, sweetener, sugar, and vanilla in dairy-free rice pudding!

Make Ahead

• Time: You can make it up to 2 days ahead for optimal freshness.
• Tips: Since you need to soak the almonds and rice, it is best to plan several hours or even a day ahead.

Storage

• Store: Keep this naturally creamy vegan beverage in an airtight container or pitcher in your refrigerator for up to 1 week. It can be frozen for longer storage.
• Tips: It will need to be whisked before serving. You can even blend it again and strain again, if you want it as smooth and emulsified as possible. I like to freeze leftover dairy-free horchata into cubes. You can full defrost the cubes and whisk, or blend them into smoothies, homemade vegan ice cream, or dairy-free milkshakes.

Troubleshooting

• Horchata is too thin: Keep in mind that it will thicken as it sits. But you can add some more almonds if you need to thicken it now. Blend 1/4 cup almonds with 1/2 cup of the prepared horchata until smooth. Add the remaining horchata and blend for 1 minute. Strain the mixture again.
• Horchata is too thick: Simply blend or whisk in more water! If this dilutes the sweetness too much, feel free to add a little more sweetener and a small pinch of salt. The salt will help to add body to the sweetness.
• Texture is too gritty: Residual nut pulp can be a small issue, and rice produces even more grittiness. If possible, use a high-power blender and blend for an additional minute. Strain through several layers of cheesecloth to remove as much sediment as possible.
• The drink separated: This is a natural milky beverage, which means it doesn’t contain any emulsifiers. So yes, it will separate as it sits. Always give it quick stir, whisk, or blend before serving. If you plan on slow sipping, serve it with a spoon for occasional stirring.

Also try My Homemade Rice Milk!