Vegan Horchata (Sweet Mexican Rice Milk)
Learn how to make your own vegan horchata right at home! This simple recipe will give you a sweet rice milk that carries subtle cinnamon and vanilla flavor with a nice rich consistency. Perfect to accompany any Mexican meal!
- 1 cup long grain brown rice - or white rice
- ¾ cup raw almonds
- 2 cinnamon sticks
- 6 cups water
- ⅓ to ½ cup maple syrup - start with less if you don't want it too sweet
- 1 tsp vanilla extract
Soak the brown rice, almonds and the cinnamon sticks in the 6 cups of water for at least 4 hours (I do it overnight, using the blender as the soaking container).
Then, remove and discard the cinnamon sticks and blend on high speed until there are no large pieces anymore and it looks mostly sandy at the bottom of the blender after you stop it.
Place a fine mesh colander over a large bowl and cover the colander with a fine hand towel. Then, pour the blended mixture over and let the milk strain into the bowl. You can use a spoon to scrape on the cloth and help the milk strain and also squeeze the milk out using your hands. Discard the solids.
Add the maple syrup, vanilla extract and stir. Taste and adjust how sweet you want the milk. Best when enjoyed chilled and shake well before serving.
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- You can also use a nut milk bag to strain the milk, although I preferred the result using a fine hand towel as the consistency was less gritty. If you still want to use a nut milk bag, then don't hesitate to strain more than once to reach a smoother texture.
- Keep the milk in the fridge for up to 5-7 days. Can also be frozen in an ice cube tray to add to smoothies.
- If you don't want to use any added liquid sweetener, then blend a few medjool dates with the rice and almonds.