Homemade Horchata

One of my favorite things to do in the spring and summer is go to the farmers market, walk around and take it all in, and drink freshly made horchata.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

At the farmers market, I load up on a ridiculous amount of seasonal fruits and vegetables.

My eyes are always bigger than my stomach and my refrigerator storage drawer.

The treat of the day is usually homemade horchata.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

The local vendors offer more free samples than Costco.

They make everything from hibiscus punch to watermelon juice to mango salad…

…along with their fabulous homemade fresh horchata.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

When I was in Mexico City last summer, I also had some amazing horchata from the markets and street food vendors.

This was a life-changing day. So incredibly powerful; a day I will never forget as long as I live. Some of the things I saw, oh boy.

There was so much to see and so much food to eat.

I started researching recipes and came across a Rick Bayless recipe for horchata.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

It seems that most people make horchata with almonds but I generally prefer cashews to almonds because cashews are creamier, they’re more neutral-tasting, and they blend much better and more easily.

The blending part is key because I didn’t want to be bothered with straining this or bothering with a cheesecloth, which is why I used cashews.

The vanilla flavor was very pronounced and there was a hint of cinnamon present.

The horchata was sweet, creamy, milky, and I had to restrain from drinking about 19 ounces of horchata at once.

It’s that good and this is going to become a staple.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

 

A Visual Guide

Put the cashews (or almonds) into the Vita-Mix or blender canister with rice, water, and a cinnamon stick and refrigerate overnight.

The next morning, remove the cinnamon stick, add sweetener and vanilla…

Blend, blend, blend…

Pour…

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

And try not to drink the whole batch at once.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

Refrigerate excess (if you mange to have any and haven’t drank it all directly from the Vita-Mix canister).

I was classier than that.

I used a straw and a mason jar.

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

Homemade Horchata (vegan, GF) - This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

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Homemade Horchata (vegan, gluten-free, soy-free)

This creamy, smooth, nourishing & healthy beverage is as easy to make as turning on your blender!

Yield: about 7 cups

Prep Time: 8 to 12 hours, soak time

Cook Time: 0 minutes

Total Time: 8 to 12 hours

Ingredients:

1 cup raw cashews (or use raw or blanched almonds)

2/3 cup white rice, uncooked (medium or long-grain preferred)

2 1/2 cups water + 3 cups water

one 3-inch cinnamon stick

2/3 cup granulated sugar, or to taste*

1/2 teaspoon vanilla extract (increase to 1 teaspoon, or to taste, if you love vanilla)

Directions:

  1. In a large blender canister, Vita-Mix canister, or large bowl combine cashews, uncooked rice, 2 1/2 cups warm tap water, cinnamon stick, cover and place in the refrigerator for 8 to 12 hours.
  2. Remove canister from the refrigerator, remove the cinnamon stick, and blend the mixture for 2 to 3 minutes on high speed, or until blended as smoothly as possible.
  3. Add sugar (to taste), vanilla extract, 3 cups more water and blend again for 2 more minutes, or until mixture is as smooth as possible.
  4. If desired, strain horchata through a sieve or cheesecloth (I did not find it necessary as the cashews blended incredibly smoothly in my Vita-Mix). Serve immediately as is, over ice, or refrigerate and serve chilled, shaking before if mixture has separated. Horchata will keep in the refrigerator for 3 to 5 days; use common sense.
  5. Notes: I used traditional recipes here and here and here as reference for the sugar (and they use more than I did). You may wish to start with 1/3 cup sugar, and increase from there if you prefer something less sweet. You can use another form of sweetener, to taste. All amounts are to taste. If you are serving over ice, it will also water down and become less sweet, something to keep in mind. This is a sweet beverage; it's not supposed to be "barely sweet"; it's supposed to be sweet. If you prefer a thinner horchata increase the amount of water, to taste, or strain it. Whatever blender you use, blend, blend, blend. Depending on type of blender used, and taste preferences, strain if desired.
  6. Ideas: Use over cereal, in oatmeal, in smoothies, make ice cubes with it for iced coffee, bake with it in place of recipes calling for nut or rice milk, use it as coffee creamer, add chocolate sauce for chocolate "milk", freeze it for 2 hours or until barely frozen for a slushy-ice cream treat; add 1 ounce of Baileys, Kahlua, or Vanilla Vodka, etc. to 4 to 6 ounces of Horchta and ice cubes, shake/stir and serve.

Another beverage that’s incredibly easy to make is kefir. Three ingredients, let it sit on your countertop for a day while the good bacteria do their work, and serve.

Coconut Milk Kefir (gluten free, vegan)

You could also make smoothies such as a Pineapple Banana and Coconut Cream Smoothie with horchata rather than using coconut milk or another type of milk.

   

131 Responses to “Homemade Horchata”

  1. #
    51
    Rita — March 30, 2012 at 9:59 am

    I am so happy you found my blog and that i discovered yours. Great photos and I ma learning about new treats. This drink sound and looks wonderful.
    Rita

    Reply

  2. #
    52
    balvinder ( Neetu) — March 31, 2012 at 8:53 am

    Averie I came from Marina’s blog to check Horchata recipe. I got to see such wonderful picturesque blog.
    This drink seems so refreshing. You are right cashews give more creamy texture. We use them to thicken our gravies. I make almond shake (not milk) in Vita mix.Now I am going to make this cashew horchata. Signing up for email.

    Reply

    • Averie @ Averie Cooks replied: — March 31st, 2012 at 8:56 am

      Welcome and thanks for the compliments and hope you enjoy my blog and stick around reading from the email subscription. Keep me posted if you try the horchata!

      Reply

  3. #
    53
    Betsy Thiede — April 23, 2012 at 10:19 am

    wondering if you can use brown rice instead of white?

    Reply

    • Averie @ Averie Cooks replied: — April 23rd, 2012 at 1:32 pm

      I haven’t tried it but I don’t see why not…other than the mixture may not be as white in color AND it may have more texture so you may need to strain it but I haven’t tried it so not sure. LMK if you make it and what you do!

      Reply

  4. #
    54
    Lauren — April 24, 2012 at 12:52 pm

    So my horchata came out very “chalky” tasting. Is this normal?

    Reply

    • Averie @ Averie Cooks replied: — April 24th, 2012 at 4:10 pm

      I wouldn’t say normal, no. Some nuts, almonds, cashews, are just chalkier than others. It can also be a sign they went rancid on you. Or it could mean you need to add more sweetener and/or strain the mixture through a sieve or cheesecloth to get rid of some of the pulp if your blender wasn’t a super powerful one. LMK what you do to tweak it and what works!

      Reply

  5. #
    55
    Bev — April 29, 2012 at 10:39 am

    I grew up drinking Horchata, whether my mom made it or from the street vendors in Juarez. I miss visiting Mexico and I miss buying Horchata from the street vendors. Your pictures are so clear, makes me want to grab the glass straight out of the monitor. Good job and this one’s a definite keeper!! Thanks for sharing. Please come to my Fiesta – Cinco de Mayo linky party. I’d love to have you enter all your delicious Mexican/Tex Mex recipes! Hope to see you there! http://isavortheweekend.blogspot.com/2012/04/fiesta-cinco-de-mayo-linky-party.html Thanks! -Bev

    Reply

    • Averie @ Averie Cooks replied: — April 29th, 2012 at 11:13 am

      Thanks for the compliments on my recipe & photos and I linked it up for you.

      Reply

      • Bev replied: — April 29th, 2012 at 4:13 pm

        Thank you so much for linking to my Fiesta-Cinco de Mayo linky party!! I’m so thrilled how it’s turning out and I can’t wait to try your Horchata – I know my hubby will love it too. Thanks again!! -Bev

  6. #
    56
    Bianka — May 8, 2012 at 11:23 pm

    I am impressed by the recipe! I’m ovo-lacto vegetarian, but my sister’s husband is vegan and would love to surprise him at the next visit
    Thank you for share!

    Reply

    • Averie @ Averie Cooks replied: — May 8th, 2012 at 11:47 pm

      keep me posted if you make this..it’s soooo easy and delish!

      Reply

  7. #
    57
    leigh — June 6, 2012 at 11:17 pm

    drinking my own from a fresh batch right meow! thanks!

    Reply

  8. #
    58
    Julieta — June 19, 2012 at 12:43 am

    Hi! I’m spanish food blogger, horchata is tipycal from Valencia, but is not like this, the real one is made with tiger nuts, sugar, cinnamon and water. This one must be delicious as well. In Spain we have horchata during all summer and we eat fartons (kind of sponge cake) whit it.
    Best from Spain

    Reply

    • Ferns replied: — April 11th, 2014 at 2:13 am

      the “real” horchata? common! mexican and spanish horchatas are too different things, both of them are the “real one” in their respective countries. By the way, coconut horchata is just as good, if not better (I have a thing for the extra creamy factor) you guys should try it, sooo good!!! I’m actually drooling right now just thinking about it haha :D

      Reply

  9. #
    59
    andi — June 25, 2012 at 1:30 am

    you mentioned Kefir and now I know there are two types – water and dairy. I would love to get some water kefir grains locally. Long beach, CA area. Have any suggestions who I should contact?

    Reply

  10. #
    60
    char eats greens — August 25, 2012 at 3:15 pm

    I did try to make horchata one time, but I left it sitting to long. I started the process and didn’t finish :( I think this means I need to try again!! I like your idea of putting it RIGHT in the vitamix. That will be what I do next time so then I can guarantee that it’s blended and not just left!!!

    Reply

    • Averie @ Averie Cooks replied: — August 25th, 2012 at 7:34 pm

      Char it is SO easy that way – try it this way with the Vita and you will just love it!

      Reply

  11. #
    61
    Christy VanderWall — September 10, 2012 at 6:45 pm

    Made this today and it is wonderful!! ‘Forgot’ to remove the cinnamon stick before blending, Vitamix chopped it up no problem and it has a wonderful cinnamon flavor! :)

    Reply

    • Averie @ Averie Cooks replied: — September 10th, 2012 at 8:01 pm

      Lol!!! Glad it all worked out. Gotta love the power of a Vitamix…and a nice, very robustly cinnamon-flavored beverage :)

      Reply

  12. #
    62
    Chantel @ The Active Spirit — July 18, 2013 at 1:30 pm

    I’ve heard of Horchata before but never knew what it was, and I definitely didn’t know it’d be this easy to make at home. Definitely going to try this, soon! Xo

    Reply

  13. #
    63
    Julie — August 5, 2013 at 12:29 pm

    Thank you! My husband is dairy free and I’ve been making my own rice milk and coconut and such. I’ve got coconut down, but rice has been another story. I was so excited when I fou d this recipe because all rice milk recipes call for cooked rice, not only is this easier, but it cuts out the gooey ness :) made it loved it! I’m going to try straight rice milk this way, I don’t like drinking it, but it is fabulous to substitute bake with!

    Reply

  14. #
    64
    Cyn Robinson — October 5, 2013 at 7:04 am

    I cannot wait to try this out this weekend. Besides Jamaica I adore Horchata. Thank you for your beautiful pictures and many variations.

    Reply

  15. #
    65
    kp — February 20, 2014 at 8:39 pm

    Hi!

    This might be a silly question, but….does it have to be uncooked rice? I have some cooked rice hanging out in the fridge right now that I would love to use up. Love horchata, & this looks great.

    thanks, kim

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 10:11 pm

      I’ve never tried it with cooked rice but one of the reasons to soak the rice for so long is to soften it, so…yours is already softened. You could soak the cashews for about 4 hours, drain. And then add the cooked rice and everything else and blend it up. You have nothing to lose if you try, right! LMK how it goes!

      Reply

      • kp replied: — February 21st, 2014 at 5:57 am

        Exactly what I was thinking. Thanks so much! I’ll report back :)

      • kp replied: — February 23rd, 2014 at 5:18 pm

        The cooked rice turned out great! This is so yummy. Thanks for a great recipe!

        kp

        • Averie Sunshine replied: — February 23rd, 2014 at 6:02 pm

          Oh that’s wonderful to hear – thanks for coming back with the update!

  16. #
    66
    greta — March 14, 2014 at 9:03 pm

    Your smoothies look delish! Thanks for sharing them….love your blog!

    Reply

    • greta replied: — March 14th, 2014 at 9:15 pm

      I want that green smoothie!

      Reply

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