Vegan Horchata Recipe with Almond Milk | Aline Made (2024)

FAQs

Is horchata made from almond milk? ›

The Mexican version of horchata is typically made creamy using dairy products such as condensed milk, evaporated milk, or whole milk, but it's not uncommon for traditional versions to be made plant-based with almond milk in place of cow's milk.

Long-Grain Jasmine Rice Makes A Great Horchata Base

Basmati and jasmine rice are both types of long-grain white rice, but jasmine rice is a slightly better fit due to its plump, pliant texture and slightly sweet taste.

Ingredients Needed to Make Almond Milk

Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk. If you'd like a thinner milk, use more water next time; for thicker milk, use less.

Cold water- more water will need to be added to the horchata at the end to thin it out a bit. Be careful not to add too much- remember that it will be served over ice which will water it down a bit more. Ice- like my dad says, ice is the most important ingredient in horchata!

Stopping in for a quick Saturday co*cktail to share this (extra) Dirty Horchata. Homemade Horchata, a sweet cinnamon drink popular throughout Latin America, is topped off with coffee and a splash of dark rum (or Kahlúa).

Place the rice on a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water. Cover and refrigerate overnight, or for at least 4 hours.

It is a source of vitamins C and E, and is also rich in minerals like calcium, magnesium, and iron. Most recipes are dairy and gluten-free, ensuring horchata is easy on the stomach. When you want a beverage that is simple, natural, and provides health benefits with ease, horchata is the perfect option for you.

In starchy horchatas, the starch grains are detectable on the tongue; so a rice (or barley or other grains with which you choose to experiment) horchata will always be a little grittier, a little less creamy, and more likely to settle out than one based on fattier nuts or seeds.

Almond milk should be stored in the refrigerator. “Once the container seal has been opened and the almond milk has been exposed to air, you should use it within about 10 days,” White says. “Some brands of almond milk come from the refrigerated section of the grocery store, and those should remain in cold storage.

How to make almond milk taste better? ›

If you're purely looking at numbers, the answer is clear: It's mostly cheaper to buy packaged milk than to DIY. This is likely because non-dairy milk producers buy massive quantities of nuts in bulk, which reduces cost significantly.

Horchata that has gone bad will usually smell sour, similar to spoiled milk. Also, if you pour it and observe any clumps, chunks, or separated layers, these are clear signs that the horchata is no longer good. The taste, too, will be off, generally sour or rancid. Always store horchata in the refrigerator.

The rice adds a starchy or chalky quality, and perhaps to compensate, most taquerias use a very heavy hand with the sugar. But the rice flavor is also part of horchata's charm, and this version inspired by GCM vendors reduces the sweetness—a bit.

Separation of the water and rice in horchata is totally normal, especially if it's been sitting in the fridge.

Mexican horchata is typically made with rice, water, cinnamon, milk, and sugar. Traditional Mexican horchata is made without dairy- this is actually the kind of horchata my abuela grew up drinking, and the recipe I am sharing with you today was passed down from my great grandmother!

Across South America horchata is made with rice and/or sesame seeds, melon seeds, peanuts, almonds, or cashews. For this homemade almond-and-rice milk horchata recipe, we roast the nuts for maximum toasted flavor (though you can skip this step if you prefer).

Some horchatas are prepared with dairy, one popular choice is made with canned evaporated milk, which gave a creamy flavor to horchata. However, dairy is not the norm in Mexico, you'll find most horchatas sold are dairy free or almost dairy free.

Almond milk is lower in calories and carbs compared to rice milks. It's also one of the lowest glycemic index milks, which means it's not as likely to spike your blood sugar compared to rice milk, which is among the highest-carb milk options.