Print

Coconut Horchata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Coconut Horchata is a creamy, dairy-free twist on the classic Mexican beverage made with soaked white rice, cinnamon, coconut milk, maple syrup, and vanilla. Refreshing and naturally sweet, it’s perfect served chilled over ice and easy to prepare at home with simple pantry ingredients.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: None
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings
  • Category: Beverage
  • Method: Blended
  • Cuisine: Mexican-Inspired
  • Diet: Vegan

Ingredients

  • 1 cup long grain white rice
  • 1 cinnamon stick
  • Water (enough to soak, plus 2 cups fresh water for blending)
  • 1 cup light coconut milk
  • 3–4 tablespoons maple syrup (adjust to taste)
  • 2 teaspoons vanilla extract
  • Ice cubes, for serving
  • Optional: ground cinnamon, for garnish

Instructions

  1. Place rice and cinnamon stick in a bowl. Add enough water to cover and soak for at least 4 hours or overnight.
  2. Drain and discard the soaking water. Transfer rice and cinnamon to a blender with 2 cups of fresh water. Blend until finely ground and milky.
  3. Strain the mixture through a fine mesh strainer or cheesecloth into a pitcher. Discard solids.
  4. Stir in coconut milk, maple syrup, and vanilla extract. Mix well.
  5. If too thick, add more water or coconut milk to reach desired consistency.
  6. Serve over ice, and optionally garnish with a sprinkle of ground cinnamon.

Notes

  • Use agave syrup, date syrup, or sugar as alternative sweeteners.
  • Swap light coconut milk for almond or oat milk for a lighter version.
  • Add nutmeg or cardamom for extra spice.
  • Toast the rice before soaking for a deeper flavor.
  • Freeze some horchata into cubes to chill without dilution.
  • Blend in batches if using a standard blender.

Nutrition

Find it online: https://savorymomskitchen.com/coconut-horchata/