Healthy Vegan Mexican Horchata

You should try this vegan Mexican horchata recipe. Traditional horchata recipes are often incredibly sweet. In fact, many recipes call for more white sugar than rice. This less sweet, but significantly healthier, version skips the white sugar completely and relies on the natural sweetness of Medjool dates and maple syrup instead.

Ingredients for this Recipe:

• 1 cup long-grain white rice, rinsed and thoroughly drained
• 6 cup water, divided
• 1 cup almond milk
• 1/3 cup Medjool dates, pitted
• 2-3 tbsp real maple syrup
• 1 small organic cinnamon stick
• 1 tsp vanilla extract
• 1/2 cup raw almonds

Optional garnish:

• 4 long cinnamon sticks
• Ground cinnamon

How to Make Vegan Mexican Horchata:

Step 1:

Add rice, organic cinnamon stick, and 4 cups of very warm water to a medium-sized bowl. Let soak overnight at room temperature, or until the rice softens and the cinnamon stick is soft enough to break into several smaller pieces.

Step 2:

Transfer the rice mixture to a high-powered blender and blend to combine. Add 2 cups cold water, almond milk, dates, 2 tablespoons honey, vanilla extract, and almonds. Blend until thoroughly combined and no large solids remain. Taste and add additional honey, if desired.

Step 3:

Strain contents of the blender with a fine-weave mesh strainer and 1-2 layers of cheesecloth. When finished, discard remaining solids in the strainer and transfer the reserved liquid to a pitcher or other container.

Step 4:

Refrigerate until chilled, or serve immediately over ice with whole cinnamon sticks or a sprinkle of ground cinnamon, for garnish. Enjoy this vegan horchata drink!

Other Vegan Recipes –

Vegan mango smoothie – Tropical Mango Breakfast Smoothie

Vegan noodles recipe – Butternut Squash Noodles

Fennel salad recipe – Roasted Fennel Salad with Tahini Dressing

Vegan truffles recipe – Chocolate Hazelnut Truffles

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Healthy Vegan Mexican Horchata

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Beverages – Mexican

Serves: 5

Prep Time: 15 minutes – Cooking Time: 0 minutes – Total Time: 15 minutes + time to soak (up to 8 hours)

Vegan Mexican horchata recipe, healthy and easy to make, the perfect drink for hot days, Enjoy!

Ingredients

• 1 cup long-grain white rice, rinsed and thoroughly drained
• 6 cup water, divided
• 1 cup almond milk
• 1/3 cup Medjool dates, pitted
• 2-3 tbsp real maple syrup
• 1 small organic cinnamon stick
• 1 tsp vanilla extract
• 1/2 cup raw almonds
• Optional garnish:
• 4 long cinnamon sticks
• Ground cinnamon

Instructions

1

Add rice, organic cinnamon stick, and 4 cups of very warm water to a medium-sized bowl. Let soak overnight at room temperature, or until the rice softens and the cinnamon stick is soft enough to break into several smaller pieces.

2

Transfer the rice mixture to a high-powered blender and blend to combine. Add 2 cups cold water, almond milk, dates, 2 tablespoons honey, vanilla extract, and almonds. Blend until thoroughly combined and no large solids remain. Taste and add additional honey, if desired.

3

Strain contents of the blender with a fine-weave mesh strainer and 1-2 layers of cheesecloth. When finished, discard remaining solids in the strainer and transfer the reserved liquid to a pitcher or other container.

4

Refrigerate until chilled, or serve immediately over ice with whole cinnamon sticks or a sprinkle of ground cinnamon, for garnish. Enjoy!