Almond Milk Horchata

horchata1When I lived in San Diego for 2 years, I discovered horchata, a Mexican rice milk based drink with cinnamon.  You can usually find horchata at a taco stand.  It tastes like liquid churros.  Living in NY, it’s harder to find horchata because not many of the Mexican restaurants have it.  I do love the horchata at La Esquina in NY if you ever want to try it.  Last weekend, I decided to make my own almond milk horchata.  I wanted to try the almond horchata because the process seemed easier and I love the nutty flavor the almonds give.  I love that horchata is creamy, a little sweet and the perfect drink after a spicy Mexican meal.  Drinking it brought me back to my days in San Diego.


  • 2 cups almonds
  • 4 cups filtered water
  • 1 vanilla bean
  • 1 teaspoon cinnamon
  • 1 tablespoon agave nectar
  1. Soak the almonds in filtered water for a minimum of 2 hours. Strain the almonds.
  2. Put the soaked almonds in a powerful blender with 1 – 2 cups of filtered water.  Blend the almonds until it’s a paste.
  3. Put the almond mixture through a cheese cloth or a fine strainer to obtain the milk. You should have about 12 – 16 ounces of almond milk.
  4. Put the almond milk in the blender and mix in the vanilla bean, cinnamon, and agave nectar.
  5. Drink immediately.