Description
This Almond Horchata is a refreshing, dairy-free twist on the traditional Mexican drink, blending the natural creaminess of soaked almonds with warm cinnamon and vanilla flavors. Perfectly sweetened and chilled, this homemade beverage is an easy, healthy treat to enjoy on a hot day or whenever you crave a cool, nutty refreshment.
Ingredients
Scale
Almond Mixture
- 1 cup raw almonds (soaked overnight)
- 1 cinnamon stick
- 2 cups cold filtered water (for soaking)
Blended Horchata
- 2 cups cold filtered water (additional for blending)
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- Pinch of salt
Optional Garnish
- Ground cinnamon (for garnish)
Instructions
- Soak Almonds and Cinnamon Stick: Place the raw almonds and cinnamon stick in 2 cups of cold filtered water. Let them soak overnight or for at least 6 hours to soften the almonds and infuse the cinnamon flavor.
- Prepare for Blending: Remove and discard the cinnamon stick. Transfer the soaked almonds along with the soaking water into a blender, ensuring you get all the liquid and softened nuts.
- Add Remaining Water and Blend: Pour in the additional 2 cups of cold filtered water into the blender. Blend everything on high speed until the mixture becomes fully smooth and has a milky consistency.
- Strain the Mixture: Using a nut milk bag or a fine mesh sieve, strain the blended liquid into a pitcher to separate the almond pulp, creating a smooth horchata base.
- Add Flavorings: Stir in the sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved, balancing the flavors and enhancing the creaminess.
- Chill the Horchata: Place the pitcher in the refrigerator and let it chill for at least 1 hour to develop the flavors and serve cold.
- Serve and Garnish: Serve the horchata over ice cubes, and optionally, sprinkle ground cinnamon on top for a fragrant finishing touch.
Notes
- Soaking the almonds overnight is essential for a creamy texture and better blending.
- Use filtered water for the cleanest taste.
- Adjust sugar to taste or substitute with a natural sweetener like agave or stevia.
- Leftover almond pulp can be dried and used in baking or smoothies.
- For an extra cinnamon kick, add a pinch of ground cinnamon directly to the blended mix before chilling.
- This almond horchata is best consumed within 2-3 days while fresh.
