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easy vegan horchata

Easy Vegan Horchata

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  • Author: Alexandre Valente
  • Total Time: 4 hours 10 minutes
  • Yield: 2 1x
  • Diet: Vegan


If you’ve been missing horchata after going vegan, don’t worry, I got you! This vegan horchata is a beautiful blend of rice, cinnamon, and sweet Mejdool dates.


Units Scale
  • 1/2 cup uncooked white rice
  • 1/3 cup unsalted almonds
  • 1 cinnamon stick
  • 3 cups water
  • 4 seedless Medjool dates
  • 1/2 tbsp vanilla extract
  • Ground cinnamon (a sprinkle)


  1. Rinse or wash the rice for cleanliness
  2. In a bowl, add rice, 1.5 cups of water and a cinnamon stick to soak overnight.
  3. Add the rice (including the water and cinamon stick), almonds, dates, and the remaining water to a blender. Blend everything. Don’t forget to remove the seeds from the dates.
  4. Strain everything into a pan to prevent any hard bits of rice, almonds, and dates from getting in the drink.
  5. Add the vanilla flavor and stir the drink.
  6. Serve the vegan horchata with ice and a sprinkle of cinnamon.


  • I’m using jasmine rice for this recipe (as it’s the cheapest one we can find here in Thailand), but you’re free to use any other type of rice.
  • Leave the rice to soak overnight or for about 4 hours.
  • If you don’t have cinnamon sticks, you can also use ground cinnamon. You can replace 1 cinnamon stick with ½ tsp of ground cinnamon. 
  • Although I prefer natural sweeteners like dates, you’re free to use other types of sweeteners such as brown sugar, agave, or maple syrup. Some homemade Mexican recipes also use both evaporated and condensed milk, so you can certainly use the respective vegan substitutes. I don’t like my drinks too sweet, so I stick to natural sweeteners.
  • Naturally, if you feel like it’s not sweet enough, you can double the number of dates, or add other sweeteners to the horchata.
  • Prep Time: 10 minutes
  • Resting time: 4 hours
  • Category: Drinks
  • Cuisine: Latin American