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.

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.

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. Just stir the horchata right before serving.

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). It's a touch of creaminess, hinted with cinnamon and coffee, and perfectly sweet.

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.

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.

The hydrating properties of the drink, along with the natural sugar, can help rehydrate the body and replenish electrolytes lost during alcohol consumption. Horchata made from Tiger nuts are rich in fibers which are known to help regulate blood sugar levels.

How long can horchata be kept in the fridge? ›

To limit bacteria growth, it should be refrigerated after 2 hours and the drink consumed within 5 days. This version has been updated. The rice needs to be soaked for at least 2 hours at room temperature, and up to overnight in the refrigerator. The horchata can be refrigerated for up to 5 days.

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.

Why is my horchata slimy? If hot water is used instead of cool water to blend the rice mixture, the rice grains will start to swell and cook. As the mixture sits, the starches in the rice will gel up, giving it a slimy texture. Use room temperature or cold water when making horchata.

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.

Horchata ingredients

The milk base comes from 1 can each of evaporated milk and condensed milk. This is what gives the horchata the wonderful flavor and a creamy consistency. If the condensed milk does not make it sweet enough for you, you can add more sugar to taste.

The original horchata from Valencia, Spain is made from chufa, or tiger nuts, water, sugar and a sprinkle of ground cinnamon. Tiger nuts didn't grow in the Americas when the Spanish arrived, so the Spanish used different nuts, seeds and grains to recreate horchata in their colonies.

One key difference between rice milk and almond milk is their protein content. Almond milk contains more protein than rice milk, which can be beneficial for those looking to increase their protein intake. However, rice milk is a good option for those with nut allergies or sensitivities, as it is nut-free.