Horchata Recipe - Vegan, Gluten Free, Plant Based, Sugar Free, Vegetarian, Nut Free
Horchata is flavorful and refreshing drink made from rice milk. The cinnamon infuses into the milk and creates a delectable treat.
My first memories of having an horchata is as a child. My parents would take us to local Mexican food trucks or restaurants and we would always order burritos and horchata. It was like having dessert with dinner. If you have never tasted horchata, I highly recommend it.
"It was like having dessert with dinner."
Horchata is great poured over ice and served super cold.
· 1 cup + 2/3 cup long grain white rice, I recommend Jasmine rice
· 6 cups warm water, for steeping/infusing
· 2 cinnamon sticks (~ 2 inches each)
· 4 cups chilled oat milk or milk of choice
· ¾ cup monk sugar, or other sugar alternative
· Ground cinnamon, for serving
Rice Milk – Step 1
Grind rice in a coffee grinder or food processor. You want the rice to break up, this helps the infusion process. Should be the consistency of coarse corn meal.
Transfer rice to a big bowl. Then pour in 6 cups warm water. Stir water and rice.
Break each cinnamon stick in half. Add to the rice and water mixture. Stir.
Let steep/infuse/sit for at least 8 hours, preferably overnight.
Rice Milk – Step 2
Remove the cinnamon sticks from the bowl.
Add rice and water to a blender. Puree until it is as smooth as possible.
Place a cheesecloth in a sieve/strainer over a large bowl. Pour the blended puree and water into the cheesecloth.
Squeeze the cloth and mixture firmly, so as to get as much liquid from the infused rice milk. Squeeze until no liquid comes out.
If rice milk is granular, repeat pouring the milk through the cheesecloth until you have a smooth milk.
Pour rice milk into a large pitcher. Add 4 cups chilled nut milk and monk sugar. Stir until sugar is dissolved.
Fill a glass with ice. Pour horchata over the ice. Stir.
Sprinkle with ground cinnamon.
Other serving suggestions: Add it as creamer to your coffee. Or spike it with some rum.