Homemade Vegan Horchata

I’m so excited to share my latest creation with our Almond Cow! A couple of weeks back, my husband and I were at a local Mexican farm-to-table restaurant and at the end of our meal, the manager came over with two little servings of the most delicious rice milk horchata. It was all creamy and full of warm cinnamon flavor; basically, the perfect drink for a chilly night. I immediately imagined myself making it at home for Christmas Eve and left inspired to try to make some with my Almond Cow.

I tried a few versions, but the best-tasting was a mix of rice milk and almond milk. I’m well-versed at making almond milk with the Almond Cow, but had never made rice milk with it before. It turned out to be pretty easy. Just like almonds, the rice needs to be soaked first for a minimum of 7–8 hours.

(originally published 12/2018, updated 09/2025)

Some of you may know that my husband and I met while bartending together, so I always consult with him on drink recipes. Teddy had the tough job of taste-testing the horchata and declared the final version to be by far the best. I had to agree with him. We both aren’t big on overly sweet drinks, so this vegan horchata recipe is not as sweet as some may like it. Feel free to add more sweetener if that’s your thing!

Traditionally, horchata de arroz is made by soaking long grain white rice and blending it with water, sweetener, and cinnamon sticks before straining. It’s part of a family of refreshing Mexican aguas frescas, which are fruit or grain-based drinks enjoyed ice cold. My twist on the classic combines rice milk and almond milk for a creamy, dairy-free version that’s both refreshing in summer and cozy in winter.

You can make this with or without rum. I used a rum made here at a local distillery, but I think any light rum would work for this.

Homemade Vegan Horchata Recipe

Ingredients:

5 1/2 cups filtered water (6 cups if you’re not using rum)
1/2 cup light rum (optional)
1 tsp. vanilla extract
2 Tbsp. date honey (or swap for honey, maple syrup, or pitted dates)
1/2 tsp. ground cinnamon + more to garnish
1 1/2 cups almonds
1 cup sweet rice or long grain white rice

Instructions:

Start by soaking the rice and almonds for 7-12 hours. I soak them separately, but you can soak them together if you wish. After soaking, drain off the water.
Put the filtered water, rum, and vanilla in the pitcher of your Almond Cow (or a high speed blender if you don’t have one).
Add half the rice and half the almonds to the blender basket, along with half the cinnamon and dates or sweetener of your choice. Blend until smooth.
Toss out or set aside the ground-up solids, but KEEP the liquid in the pitcher. Add the remaining rice and almonds into the basket and blend again. This double blend makes the horchata extra creamy.
For the silkiest texture when using a blender, strain through a fine mesh strainer or a nut milk bag before chilling. If you’re using an Almond Cow, it automatically runs through a fine mesh strainer.
Serve over ice, garnish with extra ground cinnamon, and enjoy!

This dairy free drink is incredibly versatile. You can serve it plain, spike it with a splash of rum, or even use it as a base for lattes and cocktails.

Pour yourself some frothy, creamy horchata over ice and don’t forget to sprinkle some more cinnamon on top!

Tips for Making the Best Homemade Vegan Horchata

Since first publishing this recipe, I’ve learned a few tricks to take it to the next level:

Soak rice with cinnamon sticks: If you want an even deeper cinnamon flavor, add a couple of cinnamon sticks into your soaking water with the rice. It infuses beautifully.
Blend longer with a high speed blender: If you don’t have an Almond Cow, you can absolutely make this recipe in a blender. A high speed blender breaks down the rice mixture more thoroughly for creamier rice water.
Strain twice: If you prefer a super smooth horchata, strain once through a fine mesh strainer and then again through a nut milk bag. This removes any grit from the rice mixture and gives it that silky finish.
Sweetener swaps: I love date honey or maple syrup, but traditional recipes often use granulated sugar. Feel free to adjust based on your taste preference.
Flavor boosters: Try adding orange peel or cardamom pods to the soak for a twist on classic horchata recipes.

How Long Does Horchata Last In The Fridge?

Fresh homemade horchata doesn’t last as long as store-bought versions because it doesn’t contain preservatives. Typically, this dairy free drink will last about 3-5 days when stored in the refrigerator in a sealed glass container. Almond Cow has a wonderful glass milk bottle, but any glass container will work.

Here are a few storage tips:

Keep it chilled at all times and give it a shake before serving (natural separation is normal).
Store in an airtight glass jar or bottle rather than plastic for the freshest taste.
Don’t leave horchata out at room temperature for more than 2 hours, since it’s made with nuts and grains that can spoil.
If the horchata develops a sour smell or taste, it’s best to discard it.

Why You’ll Love This Vegan Horchata Recipe

Dairy free and totally plant-based.
Inspired by traditional horchata de arroz, but creamier thanks to almonds.
Can be served spiked with rum for adults or alcohol-free for the whole family.
Uses simple pantry staples: long grain white rice, almonds, vanilla, and cinnamon.
Refreshing in summer, cozy in winter: one of the most versatile aguas frescas you’ll ever make!

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Check out my favorite Almond Cow recipes for more!

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