You know that cinnamon-flecked milky beverage you see at taquerias, which always tasted like cereal milk from your childhood? It’s called Horchata, and though it seems like a mystery, it’s actually very easy to re-create at home. The beverage is originally from Spain, and has lots of variations across Mexico and Latin America, but most recipes start with almonds and/or rice. We used both ingredients (you start by soaking the almonds and rice overnight first), and eliminated the often-used ingredient of sweetened condensed milk so we could make it vegan. It’s easy, delicious, and festive (and we promise, the overnight soaking is the toughest part of the recipe, and it’s only tough because you have to wait).
Sieve or Cheesecloth
Pitcher or Bowl
- Place rice and almonds in a jar with a lid or a bowl you can cover, and cover with water. Put in refrigerator overnight.
- Drain the almonds and pour them into a blender with 4 cups of water and blend on high until texture is as smooth as possible.
- Strain the mixture over a sieve or cheesecloth into another bowl or pitcher with a wide mouth.
- Add cinnamon, vanilla, and agave, and stir. Optional: add more agave to taste.
- Pour over ice and sprinkle a little extra cinnamon for garnish.