This silky smooth vegan homemade horchata recipe gets a pumpkin pie vibe from pumpkin seeds, maple, cinnamon, and fresh ginger along with the usual almonds and rice. Add a shot of rum or brandy for a festive beverage.
What is Horchata?
Horchata, the creamy sweet cinnamon-rice beverage hailing from Mexico, is one of my favorite indulgences. Traditionally made with ground rice, dairy or almond milk, and cinnamon all blended with water and strained, it tastes a bit like rice pudding in liquid form that somehow manages to taste refreshing.
As much as I love horchata, I can rarely justify ordering a glass at taquerias knowing that it's essentially melted ice cream full of sugar and dairy. Having a glass of horchata alongside a taco plate is akin to drinking dessert with one's meal. When I give in to my craving, the ecstasy of milky, cinnamony goodness is potent, yet short-lived, and I'm always left feeling as though I've overindulged.
But this homemade horchata recipe satisfies my craving. You could enjoy a glass with breakfast (horchata lattes anyone?), savor some for dessert, or spike it with spirits for a holiday party.
Horchata Ingredients
Recipes abound for horchata, but the basics are:
- rice
- cinnamon
- dairy (usually milk or sweetened condensed milk)
- sweetener (usually sugar or the sugar from the sweetened condensed milk)
I've seen some people toast the rice prior to making the horchata to give it a roasted flavor. Others use rice flour rather than grinding and soaking whole grains of rice. Some recipes call for blending blanched almonds into the mix. And others eschew dairy in favor of coconut milk.
The Quest for Vegan Horchata
Luckily for me, I live not far from Gracias Madre, a local restaurant that dishes up fabulous organic vegan Mexican cuisine. Think thick handmade tortillas, soyrizo burrito bowls, vegan butternut quesadillas, and vegan caesar salad topped with avocado and pepitas. Gracias Madre also serves vegan horchata made with almonds, rice, and natural sweeteners. But a glass runs around seven dollars and never lasts quite long enough.
For about the same price, you can whip up a whole batch of this homemade horchata. The recipe is actually quite easy if you have a blender and a strainer or, preferably, a nut milk bag. You can start with blanched almonds, or blanch your own (shown below). I actually find blanching almonds to be extremely meditative! Just boil the almonds briefly, let cool enough to handle, and slip each one from its skin.
That Time I OD'd On Homemade Horchata
My first horchata foray was in the form of horchata ice cream (still one of my favorite and most-viewed recipes on this site!) But I began making my own horchata beverage. In fact, I went on a bit of a bender. As I tried different combinations of nuts, grains, and sweeteners (and booze!), I began to have aggrandized plans. I would do a whole horchata week on TBG. New ideas kept coming to me, which I scribbled down in a little notebook while shopping, driving, or at yoga class. The refrigerator became a clutter of mason jars filled with varied hues of opaque liquid.
I had previously thought that horchata was something I could never get enough of. I was wrong. We went on a road trip and brought all the homemade horchata with us. Instead of being a treat, I felt obligated to drink it. One was a particularly thick, earthy version, and with no ice to cut it, it was a far cry from the refreshing beverage of its origins. We dubbed it "punishment horchata" as we forced down what seemed like a never ending jar.
I quit horchata cold turkey after that.
A Homemade Horchata Recipe for Fall
After an horchata drought that lasted several years, I decided to give vegan homemade horchata another go. I blending up this fall version that stays closer to its refreshing roots, and I'm so glad I did. This homemade horchata tastes light and bright like Gracias Madre's, but with a bit of fall flair from ginger, pumpkin seeds, and just enough maple syrup to give it body.
How to Make Horchata
This recipe is a 2-day process, but the steps are quick and easy to execute.
- Day 1: Grind the rice and cinnamon stick in a coffee grinder, then combine with blanched almonds, pumpkin seeds, boiling water and soak overnight.
- Day 2: Put everything in a blender, add maple syrup and fresh ginger, and blend smooth. Strain the mixture through a nut milk bag or a few pieces of cheesecloth.
How to Serve Horchata
Once you taste fresh, homemade horchata, you'll want to pour it over ice and drink it immediately (all at once if you're an horchata fiend like me!) If you'd like to booze up your horchata, add a shot of Calvados like I did here, or try an aged golden rum for something more traditional. This version gets an eggnog vibe from the sweet spices, but they aren't too heavy or assertive to override the classic taste of rice, almonds, and cinnamon. (I did try other baking spices to give the horchata more of a pumpkin pie flavor, but I found the flavor muted and muddied, dangerously close to punishment horchata territory.)
If you manage to save some of this vegan homemade horchata for later, store it in the fridge for up to several days. It would be a sweet addition to a holiday party.
This homemade horchata gets a touch of earthy flavor from pumpkin seeds, floral topnotes from fresh ginger and jasmine rice, and classic horchata taste from cinnamon and almonds. With nourishing, whole ingredients and natural sweetness, you can enjoy a glass any time of day. With a tipple of booze and a few ice cubes, this drink is anything but a punishment.
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan homemade horchata recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Homemade Horchata with Pumpkin Seeds, Maple & Ginger
Print Recipe Pin RecipeIngredients
Day 1:
- 6 tablespoons raw white rice (preferably Jasmine or Basmati) (2.75 ounces / 75 grams)
- 1 fat 3" long cinnamon stick
- 1/2 cup blanched almonds (3 ounces / 85 grams)
- 1/2 cup pumpkin seeds (raw or lightly toasted) (2.5 ounces / 70 grams)
- 2 1/2 cups boiling water (20 ounces / 590 ml)
Day 2:
- 5-6 tablespoons maple syrup (I like grade A light amber here)
- 2 tablespoons coarsely chopped fresh ginger
- 2 1/2 cups cool water (20 ounces / 590 ml)
For serving:
- ice
- Calvados, brandy, or gold or dark rum (optional)
Instructions
Day 1:
- Place the rice and cinnamon stick in a clean coffee or spice grinder and grind finely. Place in a large mason jar or heatproof bowl and add the almonds, pumpkin seeds, and boiling water. Give it a stir, cover, and let sit at room temperature for 8 hours or overnight.
Day 2:
- Pour the mixture into a blender and add the 5 tablespoons maple syrup and the chopped ginger. Blend until smooth, starting on low and gradually increasing the speed to high, adding the cool water slowly. (Note: if you have a high speed blender, be careful not to puree this to oblivion; you want to be able to filter out the solids.) Strain the mixture either through a nut milk bag or through a fine mesh strainer, pressing on the solids to extract all the good stuff. A small one may work best. Taste, adding the remaining tablespoon of maple syrup if you like it sweeter.
- Chill the horchata until cold. It will keep, refrigerated airtight, for up to a few days. The mixture will separate as it sits; give it a good shake to bring it back together.
- Serve the horchata over ice. Spike with a shot of Calvados, brandy, or rum if you like.
Notes
For a more classic horchata, use all almonds in place of the pumpkin seeds and omit the ginger. Nutritional values are based on one of six cups.
Nutrition
Homemade Horchata with Pumpkin Seeds, Maple & Ginger
This silky smooth homemade horchata recipe gets a pumpkin pie vibe from pumpkin seeds, maple, cinnamon, and fresh ginger along with the usual almonds and rice. Add a shot of rum or brandy for a festive beverage that tastes like eggnog.
Note: If you don't have blanched almonds on hand, do be sure to take the time to blanch your own as the almond peels will turn the horchata brown and muddy the flavor. It only takes a few minutes to blanch this small quantity: bring a small saucepan of water to a boil, add the almonds and simmer until the skins are loose, 1-2 minutes. Drain, rinse with cool water, and slip the almonds from their skins.
Makes about 6 cups
Day 1:
6 tablespoons (2.75 ounces / 75 grams) raw white rice (preferably Jasmine or Basmati)
1 fat 3" long cinnamon stick
1/2 cup (3 ounces / 85 grams) blanched almonds
1/2 cup (2.5 ounces / 70 grams) pumpkin seeds (raw or lightly toasted)
2 1/2 cups (20 ounces / 590 ml) boiling water
Day 2:
5-6 tablespoons maple syrup (I like grade A light amber here)
2 tablespoons coarsely chopped fresh ginger
2 1/2 cups (20 ounces / 590 ml) cool water
For serving:
ice
Calvados, brandy, or gold or dark rum (optional)
Day 1:
Place the rice and cinnamon stick in a clean coffee or spice grinder and grind finely. Place in a large mason jar or heatproof bowl and add the almonds, pumpkin seeds, and boiling water. Give it a stir, cover, and let sit at room temperature for 8 hours or overnight.
Day 2:
Pour the mixture into a blender and add the 5 tablespoons maple syrup and the chopped ginger. Blend until smooth, starting on low and gradually increasing the speed to high, adding the cool water slowly. (Note: if you have a high speed blender, be careful not to puree this to oblivion; you want to be able to filter out the solids.) Strain the mixture either through a nut milk bag or through a fine mesh strainer, pressing on the solids to extract all the good stuff. A small one may work best. Taste, adding the remaining tablespoon of maple syrup if you like it sweeter.
Chill the horchata until cold. It will keep, refrigerated airtight, for up to a few days. The mixture will separate as it sits; give it a good shake to bring it back together.
Serve the horchata over ice. Spike with a shot of Calvados, brandy, or rum if you like.
Variations:
- For a nut-free version, use all pumpkin seeds in place of the almonds.
- For a more classic horchata, use all almonds in place of the pumpkin seeds and omit the ginger.
Tina @ Just Putzing Around the Kitchen says
As always, your photography is insanely beautiful, Alanna! And I'll take twelve gallons of that horchata, please ;)
Alanna says
Aw! Thank you so much Tina. Ten gallons coming right up. ;)
Crystal S. | Apples & Sparkle says
These photos are stunning!!! I love the shot of the almond flying across the baking sheet. ; ) I love, love horchata, and to me it's gotta be served over ice. I am looking forward to giving this a try (grown up style).
Alanna says
Haha, that flying almond was a stroke of luck. Ice is a must, I agree. Hope you love this like we do. :)
myriam / rhubarb! rhubarb! rhubarb! says
this sounds so so delicious! love horchatas, with pumpkin seed it sounds simply magical.
Alanna says
Thank you Myriam.
Katrina @ Warm Vanilla Sugar says
I am positively smitten with this recipe. I've never made horchata of any kind, but am definitely going to after reading this! Yum!
Alanna says
Aw, thanks Katrina! It's surprisingly easy and so tasty.
Nik Sharma says
Alanna, this is simply stunning and I love the way you lightened it up!
Alanna says
Thanks Nik!
Vanessa says
Can't wait to try this out! I used to make homemade eggnog for my annual holiday extravaganza, but recently turned vegan. I've been hoping for *just* this kind of inspiration! Thank you, thank you! We love horchata and this sounds delicious. Since I'm currently obsessed with coconut milk, part of me wonders if some coconut milk or cream, for that matter, would make it more eggnog-y and rich? Maybe I'll experiment and get back to you. Thanks, as always, for sharing your food obsessions and gorgeous photography with the world!
Alanna says
Oh, this is perfect for you then! I think coconut milk or cream would be delicious here; I'd definitely use a good dark rum to pair it with in that case. Keep me posted!
Cook Sophie Cook says
I've never heard of horchata before... but it looks delicious. And your photos look delicious too!
Alanna says
Thank you!
cynthia says
Hahahah punishment horchata!!! Too funny. This looks like the exact opposite -- sooooo good!! And oh my gosh, I never, EVER get tired of staring at your mindblowing action shots. So amazing, as always!
Alanna says
You are too kind; your photos absolutely slay me, Cynthia!! Thank you so much for the sweet note. :)
Eileen says
Somehow I have lived in California for an entire fifteen years without ever having tasted horchata. How? Especially if there is any resemblance whatever to eggnog? Must try!
Alanna says
Wait, what?! How is that possible? More reason to get thee to Gracias Madre!
Shinee D says
I've never had horchata before, but by reading the recipe it sounds delicious. Will have to try it soon. Thanks for an awesome recipe for holiday!
Alanna says
Thanks Shinee!
Medeja says
I have tried Horchata.. I think with calvados it is even better!
Alanna says
What isn't better with Calvados?? ;)
Sarah @ Snixy Kitchen says
I have the same heavy gross complaint about horchata (even though I do love it still!). I love this vegan version though - Lucas is going to beg me to make this!
PS. These photos turned out GORGEOUS, Alanna.
Alanna says
Aw, thank you Miss Sarah. I hope you two love it. :)
london bakes says
As ever, I'm totally in awe of your amazing photography and blown away by how you manage to really capture so much life in your pictures. Plus this sounds totally intriguing - I've not really been of fan of horchata when I've tried it but this version sounds dreamy.
Alanna says
That is so kind of you to say, Kathryn; I've been a fan of your recipes and photography for many years. I hope this changes your mind about horchata!
Katherine says
How amazing is this? A healthy drink to which I can add Calvados if desired?
And magically all the ingredients are at hand (except Calvados but that can be remedied). A lovely project for a snowy 15 degree day.
Alanna says
Oh how fabulous! Did you make it? We've been drinking ours with dark rum and finding it equally delicious. :)
genevieve @ gratitude & greens says
I'm not a huge alcohol drinker, but this looks divine! Also... I would totally be down if you devoted a whole week on the blog to horchata :)
Alanna says
Haha, aw! Thanks for saying so!
Christine says
Alanna, your pictures are SO gorgeous! i found you on pinterest, as that's my go to cooking inspiration. i noticed that no matter how good a recipe sounded, if the picture wasn't aesthetically pleasing i didn't want to pin it, and i'm just so happy i found your blog. everything looks stunning && delicious and i can't wait to try every single recipe. just wanted to pass along the good vibes. consider me an avid reader now. <3
Alanna says
Hi Christine, Thank you so much for the kind note! I'm so glad you found your way here. Pinterest is the best, isn't it? I'm a fan! Good vibes back atcha. :)
Sini says
I'm like "Yeaaaaaah! Horchata for life!" Disclaimer: although I visited Spain recently (they make a version with tigernuts), I have never in my life had a glass of horchata. Yet I already know I'll love it. After reading this recipe I have no more reason to not make some. Horchata, here I come!
Alanna says
Yeah, horchata for life! :) Hope you love this as much as we do, Sini - I'll be so honored if you give it a go. I'll have to look up tigernuts - I've never heard of those and now I'm so curious!
Anonymous says
What would you suggest as an alternative to almonds? They are not an option due to allergies.
Alanna says
You might try a different nut (pecans?) or extra seeds or rice. Let me know!
Dona Abramson says
I noticed the cinnamon sticks in the grinder with the rice was Ceylon Cinnamon (aka Mexican cinnamon/canela). I think it’s worth seeking that variety out for this recipe- the flavor is lighter and almost floral. Kalustyan’s in NYC sells it whole and ground( foodsofnations.com)- full disclosure I was the manager there until last week!
Also , when I was in Mexico City in May, I ate at a vegan restaurant called Gracias Madre- same owners ? Fantastic red posole I’ve never been able to eat in restaurants before because it’s traditionally meaty.
Recipe looks great- will make it before it gets too cold here in upstate NY
Alanna Taylor-Tobin says
Oh yes, good call on the ceylon cinnamon. I didn't realize it was also called Mexican cinnamon or canela. That explains why it's especially lovely in horchata! I think the delicate floral notes complement those same flavors in the rice too.
That's wild that there's a Gracias Madre in Mexico City! The one in San Francisco closed so I guess I'll have to go there instead. So glad you enjoyed your meal there.
Let me know if you try the horchata recipe!