Make Creamy Dairy Free Mexican Horchata at Home

Treat yourself to a batch of this creamy dairy free Mexican Horchata at your next fiesta. Not only is it easy to make, like most things, it is so much tastier when it is homemade. And it is wonderfully refreshing on a hot summer day.

There are countless ways to make Horchata. Different regions use different nuts and seeds including tiger nuts, sesame seeds, almonds, rice and more. All are sweetened, some use cow's milk, most use cinnamon.

This is a Mexican version combining raw almonds and rice with cinnamon and sweetener of your choice. Since I was going dairy free, I chose to go sugar free as well and used stevia. But, you can use sugar, agave, honey or your favorite sweetener.

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Other Mexican recipes you may enjoy

Dairy Free Mexican Horchata

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Ingredients

 

• 1 cup raw almonds
• 6 cups water (divided use)
• 1 cup uncooked long grain white rice
• 1 stick cinnamon
• ⅓ cup sugar or equivalent sugar free sweetener (more or less to taste)
• 1 teaspoon vanilla extract
• ground cinnamon for garnish (optional)

Instructions

 

• Blanch almonds: Boil 2 cups of water. Add almonds and boil for 1 minute. Drain and immediately put almonds into bowl of ice water. Slough of skins.
• Boil 4 cups water and remove from heat. Add almonds, rice and cinnamon stick and let sit for at least 3-4 hours up to overnight.
• Puree the mixture in batches until smooth. Strain through cheesecloth. Add sugar and vanilla. 
• Chill and serve over ice with ground cinnamon on top if desired. 

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