4 years ago5,000+ Views
Horchatas are an extremely popular fixture at basically every taco shop here in San Diego, though I didn't know anything about them until I moved here. They are a rice-based milky beverage made with cinnamon and sugar, making them a sweet and satisfying accompaniment to your favorite burrito. Here is a recipe that recreates the magic of the horchata with a non-dairy twist. It also uses agave nectar and brown rice, making it a much better alternative for those of us with glucose sensitivity.

Vegan Creamy Horchata

(Makes 4 servings)
1 cup uncooked long-grain brown rice (Brown basmati is what I traditionally use, but I think any type of brown rice should work for this recipe.)
2/3 cup raw almonds
3-inch cinnamon stick
4 cups water
1 tablespoon agave syrup, maple syrup, or another liquid sweetener
Ice or water
Ground cinnamon, to taste
1) Rinse the rice well under cool water. Throw it in a large container with a lid and add the almonds, cinnamon stick, and water. Let this all soak together overnight for at least 8 hours.
2) When the soaking is done, pour the mixture into a blender. Add the agave, and continue blending until smooth. Make sure to leave the cinnamon in. Pour the blended mixture through a fine-mesh strainer or cheesecloth.
3) If you are going to serve it right away, add 1 cup ice and blend it again to cool it down. If not, blend in another 1/2 cup water and stick it in the fridge. Serve cold with ice cubes and some cinnamon sprinkled on top.
I am pretty sure I have horchata running through my veins, that is how much of it I drink.
Oooh! Basmati sounds like an interesting choice!
This is the one big thing I've missed the most since moving out of the LA area. I have to try this at home sometime!
I am definitely giving this a go :)
can't wait to try it out!
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