Dairy Free Horchata

What would Cinco de Mayo be without ice cold #dairyfree Horchata!

Now there are a lot of interpretations of this refreshing drink. From it’s origins in Spain, to Mexico, to Central American versions.

But my dairy free Horchata recipe is inspired by the Mexican variety. It’s smooth, creamy, perfectly sweet & spiced just right from the Mexican cinnamon!

Now this one takes a little bit of time & patience to make right, but it is so worth it! Soak your main ingredients over night, blend, strain, & enjoy! #LetsVibe

Ingredients

Soaking Ingredients

1 cup long grain white rice, uncooked

3/4 cup raw almonds

1 Mexican cinnamon stick, broken up

2 cups water

Simple Syrup Ingredients

1 cup brown sugar

1 cup water

Wet Ingredients

1/8 teaspoon sea salt

1 teaspoon vanilla extract

3 cups water

1 cup almond milk

Instructions

To a large enough bowl add Soaking ingredients then cover & allow to soak overnight in refrigerator

Add Simple Syrup ingredients to a small pan over medium heat while stirring until fully combined & sugar has melted, then set aside

Pour off liquid from soaking rice mixture, then add mixture to blender cup with 3 cups clean water

Blend on high 2-3 minutes or until even consistency is achieved

Pour blended mixture through fine mesh strainer single layered with cheese cloth, over a large enough bowl

Squeeze liquid from rice pulp remaining in cheese cloth, then discard

Rinse strainer clean then add a fresh single layer of cheese cloth to strainer & repeat straining process

Repeat straining process a third or fourth time if necessary or until no gritty rice bits remain in strained liquid

Transfer strained liquid to a pitcher along with remaining Wet ingredients, stirring to combine

Serve horchata in a cold glass over ice, sprinkle with cinnamon & enjoy!