I love to try traditional drinks when I travel, so while on vacation in Mexico, I enjoyed drinking their local,

traditional rice drink called Horchata.

It reminded me of the rice and nut milks I made at home.

Horchata is a name given to various kinds of plant milk beverages of similar taste and appearance.

It originated at least as far back as 13th-century Valencia, where it is known as orxata de xufa.

In Spain it is made with soaked, ground, and sweetened tiger nuts, but in Mexico and other parts of the

Americas the base is white rice.

In West African countries such as Nigeria and Mali, it is known as kunnu aya.

Different varieties can be served hot or cold, and it is even used as a flavor in other beverages, such as frappé coffee.

Mexican Horchata was so delicious that I asked for it as often as possible while traveling there.

It is important to note that traditional horchata recipes are often incredibly sweet.

In fact, many recipes call for more white sugar than rice, so this less sweet, but significantly healthier, version

skips the white sugar completely and relies on the natural sweetness of Medjool dates and maple syrup instead.

This healthier, vegan version is still very easy to make.

Simply add rice, organic cinnamon stick, and 4 cups of very warm water to a medium-sized bowl.

Let the mixture soak overnight at room temperature.

Transfer the rice mixture to a high-powered blender and blend to combine.

Add 2 cups cold water, almond milk, dates, 2 tablespoons maple syrup, vanilla extract, and almonds.

Blend until thoroughly combined and no large solids remain.

Taste and add additional maple syrup, if desired.

Drink up and enjoy!

How to Make a Healthier Vegan Mexican Horchata 

Prep time: 15 minutes + time to soak (up to 8 hours)
Serves: 4-6

Ingredients:

1 c. long-grain white rice, rinsed and thoroughly drained
1 small organic cinnamon stick
6 c. water, divided
1 c. almond milk
1/3 c. Medjool dates, pitted
2-3 T. real maple syrup
1 t. vanilla extract
½ c. raw almonds

Optional garnish:
4 long cinnamon sticks
Ground cinnamon

Directions:

Add rice, organic cinnamon stick, and 4 cups of very warm water to a medium-sized bowl.

Let soak overnight at room temperature, or until the rice softens and the cinnamon stick is soft enough to break into several smaller pieces.

Transfer the rice mixture to a high-powered blender and blend to combine.

Add 2 cups cold water, almond milk, dates, 2 tablespoons maple syrup, vanilla extract, and almonds.

Blend until thoroughly combined and no large solids remain.

Taste and add additional maple syrup, if desired.

Strain contents of blender with a fine-weave mesh strainer and 1-2 layers of cheesecloth.

When finished, discard remaining solids in the strainer and transfer the reserved liquid to a pitcher or other container.

Refrigerate until chilled, or serve immediately over ice with whole cinnamon sticks or a sprinkle of ground cinnamon, for garnish.

Enjoy!

Have you made Horchata?

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