Get ready for a sweet, creamy, cinnamon-flavoured drink that you can whip up in 15 minutes or less! This horchata recipe is not only vegan-friendly but also super easy to customize for your preferred level of sweetness and creaminess.
Horchata is a popular traditional Mexican drink made from rice and cinnamon. It’s unique because it’s the only creamy, “milky” agua fresca that isn’t fruity. Think of it like rice milk, but much tastier! This homemade horchata recipe beats any store-bought mix, and the best part is, that it only needs six simple ingredients: white rice, water, cinnamon, sugar, vanilla extract, and oat milk (or any plant milk you like).
When serving, don’t stir the very bottom of the pitcher. The rice sediment can make the drink grainy. Store your homemade horchata in the fridge for up to 5 days in a sealed container. Give it a good stir before serving because some rice sediment will settle at the bottom.
For the freshest and most flavorful horchata, try to drink it within the first few days. Enjoy your delicious, refreshing horchata
Oat Milk Horchata Recipe
Equipment
- Mixing bowl
- Blender
- Measuring cups and spoons
Ingredients
For Horchata
- 2 cups White rice
- 4 cups Hot water
- 4 cups Room temperature water
- 2 Cinnamon sticks or 2 teaspoons Ceylon cinnamon powder
- 1/2 to 3/4 cup Sugar
- 2 tsp Vanilla extract
- 1 cup Oat milk or any plant milk you like
- Ice cubes for serving
For Overnight Oats:
- 2 cups Rolled oats
- 2 cups Horchata
Instructions
Making Horchata:
- In a mixing bowl, combine the rice, cinnamon sticks or powder, and hot water. Cover and let it soak overnight at room temperature.
- The next morning, pour the soaked mixture into a blender and blend until smooth.
- Strain the mixture into a pitcher using a fine strainer and cheesecloth. If you don’t have cheesecloth, don’t worry; the sediment will settle at the bottom of the pitcher.
- Add oat milk, sugar, vanilla extract, and the rest of the water to the strained mixture. Stir well. (Tip: To easily dissolve the sugar, check the tip section above.)
- Chill the horchata in the refrigerator for a few hours. Serve over ice and enjoy!
Making Overnight Horchata Oats:
- Mix 2 cups of rolled oats with 2 cups of horchata in a sealable container.
- Refrigerate overnight or for at least 3 hours to let the oats “cook.”
- When ready, sprinkle with extra Ceylon cinnamon, and add any seeds or nuts you like. Enjoy!
Notes
- To help the sugar dissolve more easily, you can warm a small portion of the horchata mixture and stir the sugar into it until fully dissolved. Then, add it back to the rest of the mixture.
- If you don’t have a cheesecloth, you can use a clean kitchen towel or multiple layers of paper towels to strain the mixture.
- Start with 1/2 cup of sugar, and after mixing, taste the horchata. If you prefer it sweeter, gradually add more sugar up to 3/4 cup.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 255 kcal |
| Fat | 5g |
| Cholesterol | 5mg |
| Sodium | 35mg |
| Fiber | 2g |
| Sugars | 23g |
| Protein | 3g |
Can I Use Other Types of Milk Instead of Oat Milk?
Yes, you can! This recipe is very flexible when it comes to the type of milk you use. If you don’t have oat milk, you can use any plant-based milk like almond milk, soy milk, or coconut milk. Each type of milk will give the horchata a slightly different flavor, but all will be delicious. If you’re not avoiding dairy, you can even use regular cow’s milk.
How Long Does Homemade Horchata Last in the Fridge?
Homemade horchata can be stored in the refrigerator for up to 5 days. Just make sure to keep it in a sealed container. Before serving, give it a good stir because some of the rice sediment might settle at the bottom. For the best taste, try to consume it within the first few days while it’s fresh and flavorful.