Easy Espresso Horchata

Name: Easy Espresso Horchata
Prep time: 2 h
Cook time: 5 min
Total time: 2 h 5 min
Cuisine: European, Italian, Mediterranean
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

7 steps

Prep:2hCook:5min

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!

Updated at: Thu, 21 Nov 2024 11:34:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories160.1 kcal (8%)

Total Fat12.3 g (18%)

Carbs11.1 g (4%)

Sugars4.9 g (5%)

Protein3.8 g (8%)

Sodium60.9 mg (3%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ cupraw almonds

⅓ cupunsweetened coconut shreds

2cinnamon sticks

2 cupsunsweetened vanilla almond milk

1 ½ cupwater

cold

2 shotespresso

optional but delish

2 tablespoonsagave nectar

1 teaspoonvanilla extract

Instructions

Step 1

Soak the almonds in a jar filled with water from 2 hours to overnight.

Step 2

Strain the almonds and place into a blender.

Step 3

Add the coconut, cinnamon sticks, almond milk, cold water, espresso, agave nectar, and vanilla to the blender.

Step 4

Blend on high until liquid.

Step 5

Place a clean, thin dish towel or a nut milk bag over a large bowl and pour the mixture through it to strain.

Step 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.

Step 7

Fill two cups with ice and pour the horchata into the cups.

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