Is there anything better than a tall glass of lightly sweet, slightly creamy, and utterly refreshing HORCHATA??
Well if there is it ain’t by much.
What is Horchata?
Horchata is the name given to a variety of beverages, typically plant based, sometimes containing animal milks.
Our Very Good Horchata recipe is our take on the classic horchata. Subbing out dairy with the ever incredible coconut milk!
Making this THE bonafide vegan horchata recipe of your dreams. ✨
A Very Brief History of Horchata
Originating in North Africa around 2400 B.C., “horchata de chufa” was first made with soaked and ground tiger nuts.
Throughout history, horchata was revered for its perceived health benefits and cooling qualities. It traveled from North Africa to West Africa, on to Europe, and through colonization, eventually to Mexico.
The spanish conquistadors that brought horchata to the “new world” began making the drink with rice dubbing it “horchata de arroz”.
It’s this Mexican horchata that I grew up with and love deeply.
How to Make Horchata (step by step)
Making horchata is simple but requires a bit of patience and forethought.
- Begin with washed white rice, sugar, cinnamon, and water.
Blend these ingredients until the mixture is opaque and the sugar is dissolved, place in the refrigerator overnight to allow all the flavors to meld.
2. Strain liquid from solids using a fine mesh sieve and a nut milk bag or cheesecloth.
(Be sure to squeeze all the liquid from the solids before discarding or composting them!)
3. Mix in coconut milk, and vanilla extract.
(Bottle your horchata and keep refrigerated for up to a week.)
4. Serve over ice and garnish with freshly grated nutmeg or cinnamon!
Very Good Horchata.
Mexican Horchata is a deliciously refreshing, lightly sweet, and slightly creamy beverage with lots of history!
Ingredients
- 1 cup rice
- 4 cup water
- 1 large cinnamon stick
- 1 cup full fat coconut milk
- 1 teaspoon vanilla extract
- 1/4 cup turbinado sugar
- 2/4 cup white sugar
- Grated nutmeg (for garnish)
Instructions
1. Add white rice, water, cinnamon, and sugar to a blender
2. Blend on high for 30-45 seconds or until rice is broken up and mixture is opaque and ”milky“
3. Place in the refrigerator overnight
4. Strain out the liquid from the solids using a fine mesh sieve or cheesecloth
5. Add in coconut milk and vanilla extract, stir to combine.
6. Bottle and refrigerate, good for around 1 week.
7. Serve over ice and garnish with freshly grated nutmeg
Notes
This makes an incredibly delicious cocktail with the addition of aged spirits like aged rum or even sherry!