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.

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.

Ingredients Needed to Make Almond Milk

Start with a ratio of 1 cup almonds to 2 cups water when making almond milk. This makes a milk that is roughly the consistency of 2% milk.

Cold water- more water will need to be added to the horchata at the end to thin it out a bit. Be careful not to add too much- remember that it will be served over ice which will water it down a bit more. Ice- like my dad says, ice is the most important ingredient in horchata!

Stopping in for a quick Saturday co*cktail to share this (extra) Dirty Horchata. Homemade Horchata, a sweet cinnamon drink popular throughout Latin America, is topped off with coffee and a splash of dark rum (or Kahlúa). It's a touch of creaminess, hinted with cinnamon and coffee, and perfectly sweet.

Almond milk should be stored in the refrigerator. “Once the container seal has been opened and the almond milk has been exposed to air, you should use it within about 10 days,” White says. “Some brands of almond milk come from the refrigerated section of the grocery store, and those should remain in cold storage.

1/4 cup nuts: (to 4 cups water) this ratio is the most similar to store-bought milk in terms of macronutrients, but has a thin consistency and slightly watery flavor. 1/2 cup nuts: (to 4 cups water) this is my preferred ratio, and most similar to store-bought milk in terms of mouthfeel.

Compared to animal milk, unsweetened almond milk – but not the sweetened kind – is low in sugars and carbohydrates. It has 50% to 80% fewer calories than dairy milk. It's considered a low glycemic index food. This means it's less likely to cause blood sugar spikes.

In starchy horchatas, the starch grains are detectable on the tongue; so a rice (or barley or other grains with which you choose to experiment) horchata will always be a little grittier, a little less creamy, and more likely to settle out than one based on fattier nuts or seeds.

What makes horchata chalky? ›

The rice adds a starchy or chalky quality, and perhaps to compensate, most taquerias use a very heavy hand with the sugar. But the rice flavor is also part of horchata's charm, and this version inspired by GCM vendors reduces the sweetness—a bit.

Horchata is a sweet rice drink that is very popular not only in Mexico but also in the US! Most people know of the dairy version with evaporated and condensed milk, but horchata can also be made dairy-free.

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.

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.

Horchata (/ɔːrˈtʃɑːtə/; Spanish: [oɾˈtʃata]), or orxata ( Valencian: [oɾˈtʃata]), is a name given to various beverages, which are generally plant based, but sometimes contain animal milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts.