A creamy, dairy-free twist on the classic Mexican drink, this coconut horchata is made with long grain white rice, cinnamon, coconut milk, maple syrup, and vanilla. It’s a refreshing and naturally sweet beverage that’s perfect for warm days or as a chilled companion to any meal. Unlike traditional horchata, this version uses coconut milk for a richer, slightly tropical flavor while still keeping it vegan and easy to make at home. With just a handful of pantry ingredients, you’ll create a velvety, lightly spiced drink that tastes indulgent but is incredibly simple.

Why You’ll Love This Recipe

• Perfect for those who want a non-dairy and vegan-friendly horchata.

• Creamy and refreshing with a natural coconut twist.

• Easy to make ahead and serve chilled.

• Simple ingredients and minimal hands-on prep.

• Great balance of cinnamon spice and sweet vanilla.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long grain white rice – The base of the drink, providing body and traditional horchata flavor. Avoid using instant rice or parboiled rice, as they won’t yield the same smooth texture.

• Cinnamon stick – A whole stick infuses the rice with warm, spiced flavor during soaking and blending. It’s more subtle and aromatic than ground cinnamon.

• Water – Used to soak the rice and blend it. Fresh water is added after soaking to create the base liquid.

• Light coconut milk – Adds creaminess and a delicate coconut flavor without overpowering the drink. Light coconut milk helps maintain a smooth texture while keeping the drink from becoming too heavy.

• Maple syrup – A natural sweetener that blends well and enhances the coconut and cinnamon flavors. You can adjust the amount to suit your taste.

• Vanilla extract – Adds depth and warmth to the drink, rounding out the flavor with subtle sweetness.

• Ice – Essential for serving the horchata chilled.

• Ground cinnamon (optional) – For garnish, a sprinkle on top adds extra aroma and visual appeal.

Directions

1. Soak the rice and cinnamon stick: Place 1 cup of long grain white rice and 1 cinnamon stick in a bowl. Add enough water to completely submerge them. Let soak for at least 4 hours or overnight at room temperature. This softens the rice and helps release the cinnamon flavor.

2. Drain and blend: After soaking, drain and discard the soaking water. Transfer the rice and cinnamon stick to a high-speed blender. Add 2 cups of fresh water and blend until the rice and cinnamon are finely ground and the liquid appears milky and smooth.

3. Strain the mixture: Pour the blended mixture through a fine mesh strainer or cheesecloth into a large bowl or pitcher. Use a spoon or spatula to press out as much liquid as possible. Discard the solids.

4. Mix in the flavorings: Stir in 1 cup of light coconut milk, 3 to 4 tablespoons of maple syrup (to taste), and 2 teaspoons of vanilla extract. Mix until well combined. If the horchata is too thick for your preference, add more water or coconut milk until it reaches the desired consistency.

5. Serve chilled: Fill glasses with ice, pour the coconut horchata over the ice, and optionally sprinkle with ground cinnamon before serving.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Soaking Time: 4 hours minimum

• Total Time: 4 hours 10 minutes

Variations

• Sweetener swaps: Use agave syrup, date syrup, or plain sugar instead of maple syrup if preferred.

• Different rice: Try jasmine rice for a floral aroma or basmati for a nutty touch.

• Coconut-free option: Replace coconut milk with almond or oat milk for a lighter version.

• Spiced version: Add a pinch of ground nutmeg or a splash of almond extract for a flavor twist.

• Toasted rice: Lightly toast the rice in a dry pan before soaking for a nuttier depth of flavor.

Storage/Reheating

• Storage: Store in the refrigerator in an airtight pitcher or jar for up to 2 days. The mixture may separate as it sits—just give it a good stir or shake before serving.

• Reheating: This drink is traditionally served cold. If you prefer it warm, gently heat it in a saucepan over low heat, stirring often. Do not let it boil, as the texture may change.

FAQs

What kind of rice works best for horchata?

Long grain white rice is ideal due to its neutral flavor and smooth texture when blended. Avoid quick-cooking or parboiled rice, as they can result in a grainy drink.

Can I use canned full-fat coconut milk?

Yes, but it will make the drink richer and heavier. If using full-fat coconut milk, consider diluting it slightly with water for a more balanced texture.

Do I need a high-speed blender?

A high-speed blender works best to break down the rice and cinnamon completely. If using a standard blender, blend in batches and strain carefully to remove any grit.

Can I make this sugar-free?

Yes. You can omit the maple syrup entirely or use a sugar-free sweetener like stevia or monk fruit to taste.

How long should I soak the rice?

At least 4 hours is recommended, but soaking overnight provides the best flavor and texture.

Is it necessary to strain the mixture?

Yes, straining removes gritty solids and leaves you with a smooth, creamy horchata.

Can I make it extra cold without watering it down?

Freeze some of the horchata in ice cube trays and use those cubes for serving instead of regular ice.

Can I double the recipe?

Absolutely. This recipe scales easily—just be sure your blender can handle the larger quantity, or blend in batches.

Is coconut horchata the same as traditional horchata?

No, traditional horchata usually contains just rice, water, sugar, and cinnamon. This version adds coconut milk and maple syrup for a richer, dairy-free twist.

Can I flavor this with other spices?

Yes, you can add nutmeg, cardamom, or even a little allspice for a more complex flavor profile.

Conclusion

Coconut horchata is a smooth, lightly spiced, and naturally sweet beverage that’s as comforting as it is refreshing. With the creamy texture of coconut milk and warm notes of cinnamon and vanilla, it’s perfect for sipping over ice on a hot day or pairing with a spicy dish. Simple to prepare and easy to customize, this recipe brings a tropical upgrade to a traditional favorite.