Made with whole food ingredients like rice, cashews, and dates, this dairy-free beverage is delicious, packed with nutrients, and naturally sweet. Whether you’re enjoying it on a hot summer day or as a festive holiday treat (hello, Cinco de Mayo!), this date-sweetened horchata recipe is sure to become a favorite.
Jump to:
During a trip to Chicago years ago, I experienced the magic of horchata at a family gathering. The refreshing, creamy drink was served alongside a platter of stuffed bean gorditas and a fiery, charred chile de árbol salsa for dipping. The ice cold drink perfectly complemented the spicy food — I was in awe it was dairy free. I was hooked, to say the least.
Determined to recreate the experience at home, I went to work on creating my own horchata recipe — with a healthy touch. I fine-tuned the recipe to align with my commitment to living a healthier lifestyle. This horchata is the perfect balance of flavor and wellness, with a refreshing taste and a dose of nutrients in every sip. It’s surprisingly easy to make and can be customized to your liking.
Why this recipe works
- Simple & delicious: With just a few basic ingredients, you can blend up this refreshing drink in no time.
- Whole foods & healthy: This horchata is dairy-free, refined sugar-free, and packed with nutrients from rice and cashews, aligning with the dietary principles of the Blue Zones — regions where people live the longest, healthiest lives.
- Dairy-free: Traditional horchata is naturally dairy-free, made with rice, water, and spices. This recipe stays true to that tradition, offering a refreshing plant-based beverage.
- Customizable: Adjust the sweetness and spice level to your preferences.
- Perfect for any occasion: Enjoy it as a cooling summer drink, a festive holiday treat, or a delicious complement to Taco Tuesdays!
- Bonus: This delicious and nutritious horchata is a great way to satisfy your sweet tooth without falling into common diet traps.
A healthy twist on a traditional favorite
This homemade horchata recipe is inspired by traditional Mexican horchata while incorporating a few modern twists for a healthy and delicious drink.
Here’s how this recipe differs from traditional horchata
- Dairy-Free and Plant-based: Traditional horchata is naturally dairy-free, often made with rice, water, and spices. This recipe honors that tradition while boosting creaminess with cashews instead of cow’s milk or condensed milk, making it a delicious and healthy plant-based alternative.
- Refined Sugar-Free: Unlike many store-bought or restaurant versions that are sweetened with refined sugar, this recipe uses dates for natural sweetness. This makes it healthier and adds a subtle caramel-like flavor.
- Extra Creamy: While traditional horchata can have a slightly grainy texture, this recipe combines the traditional rice base with soaked cashews and strains the mixture thoroughly, resulting in a smooth and creamy consistency.
- Nutty Flavor: The addition of good-for-you cashews gives this horchata a unique nutty flavor that complements the rice and spices beautifully.
Whether you’re a fan of traditional horchata or looking for a healthier alternative, this recipe satisfies your cravings, leaving you feeling refreshed and nourished.
How to make this recipe
Find the complete recipe with measurements in the recipe card below.
Combine the cashews and rice in a large bowl. Cover with water by a couple of inches. Soak for at least 4 hours or overnight until softened. If you don’t have a high-speed blender, soak your dates as well.
Drain and rinse the soaked cashews and rice. Add them to your blender along with the pitted dates and about 6 cups of filtered water. Blend on high speed for 1–2 minutes until completely smooth.
Place the nut milk bag over a large bowl or pitcher. Pour the blended mixture into the bag and squeeze gently to extract the liquid. Discard the pulp.
Add the remaining 2 cups of filtered water, cinnamon, vanilla extract, and almond extract to the strained horchata. Whisk well to combine all the flavors.
Chill the horchata in the refrigerator for at least 2 hours. Serve over ice, garnished with a sprinkle of cinnamon.
Tip: If you can’t wait, pour over ice and enjoy immediately! 😋
In the kitchen tips
- Soak it well: Soaking the rice and cashews overnight works wonders — it’s an essential for that ultra-creamy texture we all love. Trust me, it’s worth the wait!
- Nut milk bag magic: For a deliciously smooth horchata, a nut milk bag is your best friend. It’ll give you a silky drink that surpasses store-bought by far.
- Cashew power: Raw cashews add an irresistible creaminess and richness to the horchata. Experiment with different raw nuts to find your favorite flavor combination!
- Date sweetness: Dates are my go-to for natural sweetness. They add a lovely caramel undertone that complements the spices perfectly. Start with the amount in the recipe and adjust to your liking.
- Spice it your way: Don’t be afraid to play with spices! A pinch of nutmeg or cardamom adds a whole new dimension of flavor.
- Chill & serve over ice: Horchata is best enjoyed ice cold, so be sure to chill the mixture in the refrigerator for at least a few hours before serving. Pour over ice for the most refreshing experience.
What equipment you'll need
- Blender: This Vitamix Blender is one of my personal kitchen favorites, and makes breaking down the rice and cashews oh so easy.
- Nut milk bag: I highly recommend using a Nut milk bag to achieve the smoothest horchata possible. It’s much more effective than cheesecloth at straining out tiny particles.
- Large bowl or container: You’ll need a large bowl or container for soaking the rice and cashews overnight. These Glass Storage Containers are a great option for easy storage and cleanup.
- Measuring cups & spoons: Accurate measurements are key for a perfect horchata. These measuring cups and measuring spoons will ensure you get the ratios just right.
(Optional, But Oh So Nice to Have)
- Funnel: A funnel makes it so much easier to pour into your storage container.
- Glass pitcher: A Glass pitcher is a beautiful way to serve your homemade horchata and keep it chilled.
FAQ
Horchata is a traditional Mexican drink made from rice, water, and spices. It’s known for its creamy texture, refreshing flavor, and sweetness.
Yes, horchata can be a healthy drink, especially when made with whole-food ingredients like rice, nuts, and dates. It’s a good source of vitamins, minerals, and fiber, and it’s naturally dairy-free.
Horchata can last up to five days in the refrigerator. Just make sure to store it in an airtight container.
Absolutely! You can experiment with other plant-based milks like oat milk, cashew milk, or coconut milk. Each will give a slightly different flavor and texture to your horchata.
Homemade horchata is best within 3–4 days when stored in an airtight container in the refrigerator. Give it a good stir before serving, as the ingredients may settle.
Yes! While the texture might change slightly upon thawing if you freeze a large batch, freezing it in ice cube trays is a great way to add flavor to smoothies or for smaller portions later. Simply pour the horchata into ice cube trays and freeze until solid.
Soaking softens the rice and nuts, making them easier to blend, for a smooth horchata. Skipping this step may result in a gritty texture.
Yes! While white rice is traditional, brown rice is a great option for a nuttier flavor and a boost of fiber. Brown rice requires a longer soaking time (8–12 hours) compared to white rice (4–6 hours).
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Date-Sweetened Horchata
Equipment
Ingredients
- Soaking water, for cashews, rice, and dates if needed
- ¾ cup raw cashews, almonds could work here too
- 1 cup uncooked white rice, any kind
- 12 pitted Medjool dates, more or less depending on desired sweetness. You can also sub other varieties of dates, but Medjool dates are my favorite.
- 1-2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 8 cups water
Instructions
- Soak cashews and rice in a bowl with enough water (separate from the 8 cups) to cover by a couple of inches. Overnight works well, but at least 4 hours (if you don’t have a high-speed blender, soak your dates too).
- Once the cashews and rice are finished soaking, drain the soaking water. Rinse.
- Place the rice, cashews, and pitted dates in the blender with 6 of the 8 cups of water.
- Blend for 1–2 minutes. Test for sweetness. Add a touch of maple syrup if it’s not quite as sweet as you want.
- Strain the contents from the blender through the nut bag into the large bowl.
- Squeeze out the liquid into the bowl.
- Add the remaining 2 cups water, cinnamon, vanilla, and almond extract.
- Whisk to combine.
- Serve over ice and enjoy!
Video
Notes
- Want Thicker Horchata? Use less water when blending, or add a few more dates or a tablespoon of chia seeds before blending.
- Want Thinner Horchata? Add a splash of water to achieve your desired consistency.
- Chill in the fridge for flavors to combine. But if you’re anything like me and have a hard time waiting, add the horchata to a cup of ice and enjoy!
- Store the horchata in an airtight container in the refrigerator. It keeps for 2–3 days.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Veganmom758 says
YUMMM!
Julie Gaeta says
Thanks so much!