This creamy and delicious Almond Milk Horchata is so easy to make, dairy-free, and perfect for kids’ parties! With its homemade almond milk and sweet cinnamon honey flavors, it’s going to be a hit!
This was my first time making almond milk horchata and it won’t be the last! The kids at the Halloween party drank it all up and absolutely loved it. The flavor is richer than store bought almond milk and the texture is so creamy! I added some honey, cinnamon and vanilla to make a healthier version of horchata. Delicious!!
And in honor of today being National Vodka Day, check out The Best Homemade Apple Cider Cocktail ever!
How To Make Almond Milk Horchata – Step By Step
Table of Contents
- Soak 2 cups almonds with water in a bowl. Make sure the water covers the almonds. Cover and leave the almonds overnight or for 24 hours. They will get nice and plump!
- The next day, strain and rinse the almonds. Set them aside in a bowl.
- In a blender combine almonds and 4 cups fresh water. If you’re blender is smaller, you can blend separately… 1 cup almonds and 2 cups water. Blend for about 1 to 2 minutes, until the almonds are broken down into fine pieces.
- Strain the mixture through a cheesecloth, twist the cloth to get as much milk as out possible. You can strain 2 more times until the almond milk is completely smooth.
- Return the strained milk to a clean blender and add in 1/4 cup honey (more if you want!), vanilla, salt and cinnamon. You can add more salt and cinnamon if you want too. Blend again to incorporate all of the ingredients.
- Pour into glass jars and refrigerate for up to 3 days.
Horchata With Homemade Almond Milk
This almond milk horchata uses homemade almond milk, so it tastes much richer and creamier than if you used store bought almond milk. I highly recommend following the homemade almond milk instructions, they are really simple and get the tastiest results for this horchata!
A Great Kids Party Drink
Not only is this drink dairy free, but it’s so delicious and sweet, kids will love it! The cinnamon gives a great touch of spice and warmth too. And you can make it ahead of time, perfectly prepped for when the kids descend!
Origin Of Horchata
Horchata, which comes from the Latin term Hordeata, which in turn comes from Hordeum (Barley), is a term related to a Mediterranean tradition of grain-based beverages. The Valencian or Chufa horchata is made with dried and sweetened tiger nuts (Cyperus esculentus). This form of horchata is now properly called horchata de chufa or, in West African countries such as Nigeria and Mali, kunnu aya. It spread to Iberia (now Spain) with the Muslim conquest, prior to 1000AD. There are 13th-century records of a horchata-like beverage made near Valencia.
From Valencia, where it remained popular, the concept of Horchata was brought to the New World.
Top Tips For Making Almond Milk Horchata
- Use homemade almond milk instead of store bought, for best taste.
- When soaking the almonds, make sure the water covers them completely.
- Strain the almond milk 3 times to make sure it is extra smooth.
- You can refrigerate for up to 3 days.
Check Out These Other Great Almond Milk Drinks
Homemade Chocolate Almond Milk
A Delicious Jasmine And Peach Breakfast Smoothie
Spice Almond Milk by Simple Green
Almond Milk Slushie by Detoxinista
Homemade Almond Milk Horchata
Ingredients
- 2 cups raw almonds
- 4 cups water
- 1/4 cup to 1/2 cup honey, make it as sweet as you’d like
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- pinch salt
You’ll also need:
- A lot of cheesecloth, bowls and jars to store the almond milk.
Instructions
- Soak 2 cups almonds with water in a bowl. Make sure the water covers the almonds. Cover and leave the almonds overnight or for 24 hours. They will get nice and plump!
- The next day, strain and rinse the almonds. Set them aside in a bowl.
- In a blender combine almonds and 4 cups fresh water. If you’re blender is smaller, you can blend separately… 1 cup almonds and 2 cups water. Blend for about 1 to 2 minutes, until the almonds are broken down into fine pieces.
- Strain the mixture through a cheesecloth, twist the cloth to get as much milk as out possible. You can strain 2 more times until the almond milk is completely smooth.
- Return the strained milk to a clean blender and add in 1/4 cup honey (more if you want!), vanilla, salt and cinnamon. You can add more salt and cinnamon if you want too. Blend again to incorporate all of the ingredients.
- Pour into glass jars and refrigerate for up to 3 days.
Love this almond milk!
You just blew my mind. I am dairy/gluten free and this is the perfect milky-ricey drink substitute!
Oh my this looks A-mazing. You really went all out. Great pix too.
Ali of Dressing Ken