Ingredients
🛒 INGREDIENTS YOU’LL NEED
1 cup long-grain white rice, rinsed and thoroughly drained
1 small cinnamon stick
6 cups water, divided
1 cup unsweetened almond milk
1/3 cup Medjool dates, pitted
2 to 3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup raw almonds
Optional garnish:
Cinnamon sticks
Ground cinnamon
Ice
A few quick notes before you start:
Long-grain white rice gives the drink its classic horchata base and blends up well after soaking.
A cinnamon stick works better than ground cinnamon during the soak because it infuses the liquid without turning everything muddy.
Medjool dates do double duty here. They add sweetness, but they also help give the drink a fuller texture.
Unsweetened almond milk keeps the flavor smooth and nutty without making the drink feel too heavy.
Instructions
👩🍳 HOW TO MAKE HEALTHY MEXICAN HORCHAT
- Soak the rice and cinnamon.
Add the rice, cinnamon stick, and 4 cups of very warm water to a medium bowl. Cover and let it soak overnight at room temperature, or until the rice is softened and the cinnamon stick has softened enough to break apart.
💡 Tip: Do not rush this step. A good long soak is what helps the horchata blend smoother and taste more infused instead of chalky.
- Blend the horchata mixture.
Transfer the soaked rice mixture to a high-powered blender. Add the remaining 2 cups cold water, almond milk, dates, 2 tablespoons honey, vanilla extract, and raw almonds. Blend until the mixture looks very smooth and the larger solids are fully broken down.
💡 Tip: Blend longer than you think you need to. That extra minute makes a big difference in the final texture.
- Taste and adjust the sweetness.
Pause and taste the mixture before straining. Add more honey if needed, depending on how sweet you want it and how soft and rich your dates were.
💡 Tip: If you plan to serve it very cold over lots of ice, go a touch sweeter. Cold drinks can taste less sweet once chilled.
- Strain well.
Pour the blended mixture through a fine-mesh sieve lined with 1 to 2 layers of cheesecloth into a pitcher or large bowl. Discard the solids.
💡 Tip: For extra-smooth horchata, strain it twice. This is the difference between homemade rustic and restaurant-style silky.
- Chill and serve.
Refrigerate until fully chilled, then stir well and pour over ice. Garnish with a cinnamon stick or a light sprinkle of ground cinnamon if you like.
💡 Tip: Separation is normal. Just stir or shake before