Toasted rice, almonds, fall spices, and maple syrup create a creamy and dreamy horchata perfect for pairing with coffee. Consider this a delicious alternative to the ever-popular PSL. Plus, it’s completely vegan!
Are you ready for autumnal recipes?! I’m beyond excited that my favorite season has rolled around again and with it, some of my favorite foods. For the inaugural fall recipe this year, I wanted to share an alternative to the ever-popular PSL. It’s actually a recipe I developed when I was still planning on opening a local grocery/coffee shop before the pandemic. And since that didn’t happen, I figured I might as well share the recipe with you! It’s a homemade horchata that is packed with fall flavors so that it can stand up to your favorite iced coffee, cold brew, or espresso. And, it tastes just as good iced as it does hot so that you can still enjoy it as the days cool down.
What is Horchata?
Originating in Mexico and Latin America, horchata is a drink made with rice and cinnamon. Some versions use almonds while others might incorporate milk. It is generally sweetened and served chilled. Horchata is typically made by soaking rice and cinnamon sticks in water overnight. The next day, the soaked rice and cinnamon sticks are added to a blender with fresh water. Once the horchata is blended, it is strained and sweetened. You can read more about horchata here if you like!
How to Make My Horchata
You’ll notice that my recipe for horchata is quite different from the traditional method. This is based on the fact that I wanted something super creamy and flavorful that could be paired with coffee. In order to yield those results, in my version, the rice is toasted in a dry pan. Then, the whole spices are added and cooked with the rice. Once the rice cools down fully to room temperature, it is blended with soaked almonds for extra creaminess. Lastly, maple syrup provides sweetness and an added depth of flavor!
Creating a Coffee Drink
It’s incredibly easy to use this fall spice horchata to craft a coffee drink for yourself at home! Think of it like a spiced and sweetened milk. If you want a cold drink, pair it with iced coffee, cold brew, or even espresso for an iced latte vibe. I’ve been enjoying mine with cold brew lately since it’s still hot where I live! If you want a hot beverage, no problem! Gently warm your horchata before you add it to your coffee or espresso.
Looking for More Autumnal Recipes?
- Butternut Bisque with Rosemary Croutons (vegan with gf options)
- Cardamom Apple Pie Bars with Marshmallow Caramel (vegan/gf)
- Homemade Pumpkin Pie Spice Blend (vegan/gf)
- Mushroom Ravioli with Apples, Parsnips, & Sage (vegan or gf depending on the ravioli used)
- Pumpkin Cookies with Whiskey Vanilla Glaze (vegan/gf)
Fall Spice Horchata Iced Coffee (vegan)
- Total Time: 1 hour 20 minutes
- Yield: about 1 quart 1x
- Diet: Vegan
Description
Toasted rice, almonds, fall spices, and maple syrup create a creamy and dreamy horchata perfect for pairing with coffee. Consider this a delicious alternative to the ever-popular PSL. Plus, it’s completely vegan!
Ingredients
- 1/2 cup raw almonds
- 1/2 cup raw white rice such as Basmati or Jasmine
- 2 cinnamon sticks, broken into small pieces
- 1 tsp whole green cardamom pods
- 1/2 tsp whole cloves
- 4 3/4 cups of filtered water, divided
- pinch of sea salt
- 1/4 cup of maple syrup
- 1 tsp vanilla extract
- your preferred coffee (i.e. cold brew, iced coffee, etc.)
Instructions
The day before you’d like to make your horchata, place the almonds in a jar or a bowl, cover them with water, and place them in the fridge. Allow the almonds to soak overnight.
The day you’d like to make your horchata, set a small or medium pot over medium heat. To the dry pot, add the rice. Toast the rice, stirring regularly, until it starts to turn golden brown. Add the cinnamon stick pieces, cardamom pods, and whole cloves to the toasted rice along with 3/4 cup of water. Turn the heat to high and bring the water to a boil. Once the water is boiling, stir the rice, then cover the pot with a lid and reduce the heat to low. Allow the rice to cook for 15 minutes, then remove it from the heat. Allow the rice to cool fully to room temperature before proceeding with the next step. This will take about an hour.
Drain the soaked almonds and add them to a blender along with the cooled rice and spice mixture and the remaining 4 cups of filtered water. If your blender isn’t big enough to hold this much liquid, you can do this in two batches. Blend really well until the rice, spices, and almonds have been pulverized. If you’ve ever made nut milk before, this is the exact same process! Once the horchata has been blended, strain it through either a nut milk bag or a fine mesh sieve lined with a couple of layers of cheesecloth. Rinse out your blender, then add the strained horchata to it along with the maple syrup and the vanilla. Blend to combine, then pour your horchata into a bottle or jar. Cover it and keep it in the fridge for up to 1 week.
Combine your horchata with your preferred coffee just as you would milk! Just make sure to shake it well before using it as the rice and almond particles like to settle at the bottom. I like to combine this horchata in a 1:1 ratio with a strong cold brew or cold brew concentrate.
Notes
- Don’t forget to soak your almonds overnight before you use them! It will soften them up and make them easier to blend.
- Make sure to allow the cooked rice and spices time to cool down to room temperature before blending them. Otherwise, the mixture will be a slimy!
- If you can’t find whole cardamom pods, you can substitute 1/2 tsp ground cardamom. You can also substitute 1/4 tsp ground cloves in place of the whole cloves as needed.
- Prep Time: 5 minutes
- Cooling Time: 1 hour
- Cook Time: 15 minutes
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