Easy Vegan Mexican Horchata Recipe

Step 1

In a large blender, add the rice, cinnamon sticks, pitted medjool dates, and 4 cups of hot water. Allow it to sit for 6-8 hours or overnight.

Step 2

Add the remaining 2 cups of water and blend for 2 minutes or until smooth.

Step 3

Pour the blended liquid into through a fine mesh strainer or nut milk bag and strain out the liquid as best you can. If you are using a nut milk bag, make sure you constantly grip the top to prevent any liquid or pulp from being expelled upward. Discard pulp.

Step 4

Once strained, add the liquid back into the blender and blend in the almond milk, salt, and vanilla.

Step 5

Transfer the mixture to an airtight container and chill in the refrigerator or serve immediately over ice.