I’ve been wanting to try horchata for the longest and I finally made it. The result? It’s like dessert in a cup! Horchata originated in Spain with roots goin to North Africa. The Moors brought the drink to Spain and via the European country, it made its way to Latin America.
Countries like Mexico, El Salvador, and Nicaragua are well known for sipping this drink. Enough of the history lesson, let’s make some vegan horchata. This recipe is similar to non-vegan recipes with a few dairy alternatives. Let’s begin.
🥛 Toasted Vegan Horchata (Rich & Creamy)
This toasted vegan horchata is deeply flavorful, creamy, and perfectly spiced. Toasting the rice and cinnamon adds a rich, nutty depth that takes this classic drink to the next level.
Serves: 3–4 | Prep: 10 min | Soak: Overnight | Total: ~10 min active
INGREDIENTS
- 1-2 cups white rice (not rinsed)
- cinnamon sticks
- 5 almonds (optional)
- 2-3 cups water (for soaking)
- 3 cups water (for blending)
- 1-2 star anise (optional)
- sweetener (maple syrup, agave, etc.)
- vanilla extract
- vegan milk
- canned coconut milk or vegan condensed milk (optional, for richness)
INSTRUCTIONS
- In a dry pan over medium heat, toast the rice and cinnamon sticks for a few minutes until fragrant. (Optional: add almonds while toasting.)
- Transfer to a bowl and add water. Add star anise if using. Soak overnight.
- Add the soaked mixture (including soaking liquid) to a blender.
- Add fresh water, sweetener, vanilla extract, vegan milk, and coconut milk or vegan condensed milk if using.
- Blend until smooth.
- Strain through a cheesecloth or fine mesh strainer into a pitcher.
- Serve over ice and garnish with a cinnamon stick.
SERVING SUGGESTIONS
Serve chilled over ice. Perfect for sipping on its own or using in lattes, iced coffee, or desserts.
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