Recipe
Easy Espresso Horchata
An easy espresso Horchata recipe that is dairy free, rice free, and vegan! Blend up this refreshing, and healthy drink at home – perfect for Cinco De Mayo!
Prep: 2 hoursCook: 5 minTotal: 2 hours 5 min
Servings: serves 6
Ingredients
- 1/2 cup raw almonds
- 1/3 cup unsweetened coconut shreds
- 2 cinnamon sticks
- 2 cups unsweetened vanilla almond milk
- 1 1/2 cup cold water
- double shot espresso (optional but delish!!)
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
Instructions
- Soak the almonds in a jar filled with water from 2 hours to overnight.
- Strain the almonds and place into a blender.
- Add the coconut, cinnamon sticks, almond milk, cold water, espresso, agave nectar, and vanilla to the blender.
- Blend on high until liquid.
- Place a clean, thin dish towel or a nut milk bag over a large bowl and pour the mixture through it to strain.
- I like to rim the glasses with cinnamon sugar (or cinnamon/monkfruit), but that’s kinda reserved for fancy occasions so you can feel free to skip this step.
- Fill two cups with ice and pour the horchata into the cups.
Find it online: https://thetoastedpinenut.com/easy-espresso-horchata/