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5 from 4 votes

Homemade Almond Milk Horchata

This was my first time making almond milk horchata and it won't be the last! 
Prep Time30 minutes
Cook Time0 minutes
Soaking time1 day
Total Time30 minutes
Course: Drink
Cuisine: American
Servings: 5 cups
Author: Eden
Cost: $10

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.
US Customary - Metric

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.

Nutrition

Calories: 391kcal | Carbohydrates: 27g | Protein: 12g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 17mg | Potassium: 412mg | Fiber: 7g | Sugar: 16g | Calcium: 173mg | Iron: 2.3mg