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.

Another yummy alternative milk option is horchata. It's one of the more well-known non-dairy options around! It's basically rice milk so it's something easily done at home. Paired with coffee, and you get what is called a Dirty Horchata (it's called 'dirty' because of the coffee color!)

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.

For centuries, it has been known to have all kinds of health benefits, containing vitamin C and E and being rich in the minerals phosphorus, calcium, magnesium, and iron. It stops any nasty stomach upsets, and everyone can drink it, as it's free from lactose, casein, and gluten and contains almost no sodium.

While Mexican-style horchata is the most commonly known variety in the US, horchata actually originated in Spain, and there are various types of horchatas throughout the Spanish-speaking world. Horchata was born in the region of Valencia in Southern Spain.

Give it a good shake/stir, then let it sit for 1-2 hours or until the water is cool enough to touch. Blend until smooth, about 2 minutes. Strain through a triple-layered cheese cloth AND a fine mesh strainer. This step is very important- you do not want a grainy horchata!

Traditional Mexican horchata is made from rice while Oaxacan horchata, also from Mexico, is often served with chopped walnuts, melon and pear ice cream as a dessert. Venezuelan chicha is similar to horchata in that it's made from soaked rice and has a thick, creamy consistency, Remezcla reports.

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.

Starches are the main agent in Oaxacan, Valencian and other grain- and tuber-based horchatas. Free starch molecules will mix with and thicken water, but inside the plant parts that make starches, like grains of rice, the molecules are glued and laminated together into aggregates called starch granules.

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.

Is almond milk the same as rice milk? ›

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.

Lots of horchata recipes in Central America contain peanuts and/or jicaro seeds so it's always a good idea to ask if you have food allergies. A lot of people are used to the Mexican version which doesn't contain peanuts.

Mexican horchata is made with rice while Spanish horchata is made with tiger nuts. Both soak the base ingredient in water to hydrate them and make them softer. Then you blend the softened rice/tiger nuts with water and strain the mixture. For both, you typically lightly sweeten them and often add a little cinnamon.