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


  • 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


  1. Soak the almonds in a jar filled with water from 2 hours to overnight.
  2. Strain the almonds and place into a blender.
  3. Add the coconut, cinnamon sticks, almond milk, cold water, espresso, agave nectar, and vanilla to the blender.
  4. Blend on high until liquid.
  5. Place a clean, thin dish towel or a nut milk bag over a large bowl and pour the mixture through it to strain.
  6. 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.
  7. Fill two cups with ice and pour the horchata into the cups.
© The Toasted Pine Nut