Easy Vegan Horchata
This vegan horchata is creamy and has a delicious cinnamon flavor!
Servings: 7 cups
Equipment
- 1 fine mesh strainer or a cheese cloth
- 1 airtight container for storage
Ingredients
- 1 ½ cups uncooked long-grain white rice
- 2 whole cinnamon sticks
- 3 cups water
- 3 cups unsweetened soy milk
- 1 ¼ cups maple syrup
- 1 tbsp vanilla extract
Instructions
- Wash and rinse rice until the water runs clear.
- Place rinsed rice in a large bowl. Fill the bowl with 3 cups of fresh water to cover the rice. Add 2 cinnamon sticks. Cover with a lid and allow to soak overnight in the fridge.
- Pour the soaked rice, cinnamon sticks, and water into the blender.
- Blend rice until frothy.
- Strain the liquid using a metal mesh strainer or cheesecloth.
- Add the strained rice milk to a blender. Add plant-based milk, maple syrup, and vanilla extract. Blend the ingredients until frothy.
- Transfer to an airtight container and store in the fridge until ready to serve.
- Serve over ice with a dash of cinnamon. Enjoy!
Notes
- This drink should be smooth and free from grit.
- Some small pieces and settling are normal. You may need to stir the drink to redistribute the cinnamon, which tends to settle.
- You can use any plant-based milk you like. The recipe was tested with unsweetened vanilla soymilk. The horchata had a smooth and creamy texture.
- Store for up to 5 days in a sealed container in the fridge.