Homemade Mexican Horchata (Dairy-free, Vegan)

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Homemade Mexican Horchata (Dairy-free, Vegan)


  • 1 cup long grain rice
  • 3 cups water
  • 2 cinnamon sticks
  • 1/2 tsp ground Ceylon cinnamon
  • 3 cups almond milk or vegan milk of your choice
  • 1/2 tbsp alcohol free vanilla extract
  • 1/3 cup organic coconut cream
  • 3-4 tbsp maple syrup more or less, depending on how sweet you’d like it


  • Rinse the rice well under water and drain.
  • Add rice, water and cinnamon sticks to a high powered blender. Blend until rice and cinnamon are ground (about 60 seconds)
  • Pour the blended mixture into a bowl, cover and chill in the fridge for at least 8 hours.
  • After chilling, strain through a nutbag or a clean kitchen towel into a large bowl or pitcher.
  • Whisk in almond milk, coconut cream, maple syrup (or other sweetener of your choice), ground cinnamon and vanilla.
  • Serve over ice and add ground cinnamon and a cinnamon stick to garnish.

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