Looking for a refreshing drink for Cinco de Mayo? Try this vegan Horchata – it’s a Sweet Mexican Rice Milk.
With Cinco de Mayo in mind I was in the mood to make vegan Horchata, a sweet Mexican Rice Milk, at home. I still remember my first Horchata because it’s was only a few months ago, when I was visiting a Mexican Restaurant in Linz, which I wrote about. I immediately fell in love with the drink and best part is that it’s actually super easy to make at home. Especially for people who have made nutmilk or ricemilk at home – it’s not much different!
There are so many possible varieties of Horchata – some make it out of almonds, sesame seeds, barley, chufas or like I did – with rice. Also what you put in a Horchata totally depends on the region, some may add vanilla, cocoa, nutmeg, lime zest or milk. There are also alcoholic versions of the drink.
I liked mine pretty simple with basmati rice, cinnamon & rice syrup. Feel free to use any sweetener you want, I just started to use rice syrup or dextrose for anything because they are fructose-free! If you’re using granulated sugar I suggest placing it along with the rice and the cinnamon stick in the water and to leave it overnight, so that it can dissolve.
- 1 cup basmati rice
- 4 cups water
- 1 cinnamon stick
- 2 tablespoons Organic Rice Syrup or your preferred liquid sweetener
- 1 dash cinnamon (optional)
- Place the uncooked basmati rice along with the cinnamon stick and water in a glass container and let it sit over night.
- The next day, pour the rice, cinnamon stick, water in a blender, add in the rice syrup (more to taste) and blend for a few minutes until no big pieces are left.
- Pour the mixture through a strainer and place it in the fridge for a few hours.
- When you serve the Horchata, pour it in a glass, add ice cubes & dash of cinnamon!
Should you decide to give it a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^