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Keto Horchata (Dairy Free, Paleo, & Vegan)

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Keto Horchata

Horchata is a delicious, milky, sweet, cinnamon cold Mexican drink, typically made from rice. But my recipe shows you how to make it grain free, dairy free, and keto.

My friend, D.J. from DJ Foodie, is guest posting for me today!  

I wish I could remember my first frosty mug of Horchata! As far as I know, it’s always been in my life. 

As a child, much in the same way, I’d always order a Thai Iced Tea in a Thai restaurant, and I would ALWAYS order “Horchata” in a Mexican one. 

Best stuff EVAH!!

Keto horchata in a glass.
Horchata

Horchata Pronunciation

“Horchata” (Pronounced OR-CHA-TA … the “h” is silent) is kind of an interesting beverage. 

It’s a chilled and sweetened milky white drink in the category of “Agua Fresca” or … “Fresh Water”; a type of non-alcoholic libation. 

An “Agua Fresca” is an ingredient, or a mixture of ingredients, with sugar and water added, so as to essentially create a large amount of flavorful hydrating liquid… enough to nourish a large group of people, inexpensively!

As someone who has lived in Mexico for 10 years, in addition to visiting annually, starting in early baby-dom, I’ve seen numerous flavors!   

There are shops and restaurants displaying WALLS full of giant chilled “garrafóns” (jugs), which look like massive clear barrels.

Because they can be made from just about anything, walking into one of these shops is almost like walking into a candy store.

Horchata Flavor

There are brilliant colors and flavors everywhere. A virtual rainbow of colors and flavors! Pineapple, lime, Jamaica (hibiscus), tamarind, oat, rice, orange, almond, mango, strawberry, watermelon, passion fruit, prickly pear, cucumber, etc.

There’s a near limitless variety … then … the blends! OH MY!!

I was one of the organizers of a large Farmer’s Market down in Southern Baja Sur. For each meeting, one of the various committee members would bring an Agua Fresca for us to enjoy. 

Oat Horchata

My favorite was from a local artist named Diego. His favorite flavor was… Avena, or “Oats.” 

It was the soaked grain mixed with nuts and spices, sweetened with grated Piloncillo (a form of brown sugar), and then strained. 

This cloudy tan liquid translated into something like a liquid cinnamon roll in my mouth. YUUUuuummmmm….!

Keto horchata in a glass.
Horchata

Even though I no longer eat sugar or grains, I still look for these flavors. See, most “Horchata” served in Mexico or the U.S. is almost always made from rice, a cereal grain.

What is Horchata? 

Most Horchatas you’ll find are a cheap mixture of rice, cinnamon, sugar, and water. Occasionally something like almonds will make its way into the pot, but it’s usually a relatively simple concoction.

Horchata History

The origin of the word “Horchata” is actually Catalan, a language based largely in Spain… with a small piece of France thrown in, for good measure. 

The name actually originated as a European beverage made of Barley. A different strain of the same drink is still made in Spain, but it is commonly made with the tuber, Tigernuts, and served with a side of Fartons, a sweet pastry.

Traveling a bit further south into Central America, the very much Spanish-influenced beverage loses its rice. In countries like Nicaragua, Honduras, and Venezuela, it’s made primarily with nuts and seeds. 

This is the geographic area in which I cobbled together this AMAZING dairy-free, grain-free, and … if you’re me … SUGAR-free recipe!

Keto horchata in a glass.
Horchata

Sweetener Note: Because I personally try and avoid all forms of sugar, I suggest a sugar replacement based on Erythritol, Inulin and/or stevia

However, for a more Paleo approach, honey would make for a delicious sweetener, as well! The amount listed in the recipe is only a guide. 

Sweeten to taste!

Tools to make Keto Horchata

Keto Horchata Ingredients

You will need these ingredients to make horchata without rice.

How to Make Keto Horchata

In a medium pot, bring about 5 cups of water up to a boil.

With a citrus zester or a vegetable peeler, remove about 1/2 of the green rind from the lime. You want only the green portion (the zest).

Be sure not to include any of the white pith, as it’s bitter. Add this to a large mixing bowl. Save the lime and use it for another recipe.

In the same large bowl with the zest, place the almonds, cashews, sesame seeds, cinnamon, and nutmeg.

Once the water comes up to a boil, pour the hot water over the nuts and spices. Cover the bowl and let stand overnight, in the refrigerator.

The next day, gather a second large bowl. Place a large sieve within it, and then line the sieve with 3 layers of cheesecloth, with the four corners hanging over the edge of the sieve.

Additionally, gather about 3 to 4 cups of water and place it next to a blender.

Scoop the chilled nut mixture into a blender. You will likely need to do this in batches. Add enough to fill the blender, about 50%, and then add enough water to keep the mixture moving.

Blend each batch for 2 to 3 minutes, or until it’s very fine and no longer gritty. Pour the liquid into the cheesecloth. Repeat this process until all of the nut mixture has been blended.

Stir the liquid gently around the cheesecloth, until the majority has been strained through.

Grab the 4 corners of the cheesecloth, fold them together above the liquid, and then twist them to force the remaining liquid from the solids left inside the cheesecloth.

Discard this bundle of solids.

Add the remaining 3 to 4 cups of water to the strained liquid. Whisk in the sweetener, vanilla, and salt and dissolved.

Adjust sweetness to personal preference. If it’s too thick, add more water! The mixture will settle, with some of the finer solids sinking to the bottom.

This is fine. Simply stir it before serving! Chill. Serve with ice!

Vegan Horchata

This recipe contains zero dairy which makes it naturally vegan.

More Healthy Drink Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Keto Horchata Recipe

Yield: 12 servings

Keto Horchata

Horchata

Horchata is a delicious, milky, sweet, cinnamon cold Mexican drink, typically made from rice. But my recipe shows you how to make it grain free, dairy free, and keto.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 8 hours
Total Time 35 minutes

Ingredients

  • Approx. 12 cups water, divided
  • 1 3/4 cups Blanched Almonds

  • 3/4 cup Cashews

  • 1/2 cup White Sesame Seeds
  • 1 Lime 

  • 2 Cinnamon sticks
  • 
1 tsp Freshly Grated Nutmeg
  • 
1 1/2 cups Sweetener
  • 1 tbsp Vanilla Extract

  • 1/2 tsp Salt

Instructions

  1. In a medium pot, bring about 5 cups of water up to a boil.
  2. With a citrus zester or a vegetable peeler, remove about 1/2 of the green rind from the lime. You want only the green portion (the zest). Be sure not to include any of the white pith, as it’s bitter. Add this to a large mixing bowl. Save the lime and use it for another recipe.
  3. In the same large bowl with the zest, place the almonds, cashews, sesame seeds, cinnamon, and nutmeg.
  4. Once the water comes up to a boil, pour the hot water over the nuts and spices. Cover the bowl and let stand overnight, in the refrigerator.
  5. The next day, gather a second large bowl. Place a large sieve within it, and then line the sieve with 3 layers of cheesecloth, with the four corners hanging over the edge of the sieve.
  6. Additionally, gather about 3 to 4 cups of water and place it next to a blender.

  7. Scoop the chilled nut mixture into a blender. You will likely need to do this in batches. Add enough to fill the blender, about 50%, and then add enough water to keep the mixture moving.
  8. Blend each batch for 2 to 3 minutes, or until it’s very fine and no longer gritty. Pour the liquid into the cheesecloth. Repeat this process until all of the nut mixture has been blended.

  9. Stir the liquid gently around the cheesecloth, until the majority has been strained through. Grab the 4 corners of the cheesecloth, fold them together above the liquid, and then twist them to force the remaining liquid from the solids left inside the cheesecloth.
  10. Discard this bundle of solids.

 Add the remaining 3 to 4 cups of water to the strained liquid.
  11. Whisk in the sweetener, vanilla, and salt and dissolved. Adjust sweetness to personal preference. If it’s too thick, add more water! The mixture will settle, with some of the finer solids sinking to the bottom. This is fine. Simply stir it before serving! Chill. Serve with ice!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 216Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 262mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 6g

Did you make this recipe?

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About me

DJ Foodie
DJ Foodie

I’m a graduate of the Culinary Institute of America, in Hyde Park, NY. I have worked under some of the best chefs in the United States: in New York, San Francisco, Seattle, Los Angeles and Vail, CO. While I am extremely able to create food, I somehow missed the lesson on “eating” food.

For me, it was anything, anywhere, at any time. In early 2010, I had ballooned to 352 lbs and was certain I’d developed diabetes. Life wasn’t good. I read a book promoting real food, mostly raw, mostly vegetarian diet, at a time I was willing to listen. This started a journey, which has taken me through a variety of eating styles.

Since then, I’ve lost a total of 142 lbs. I am still losing, but slowly. In the interim, I have gained more than I could have ever imagined.

In response to the ubiquitous question, “How’d you do that?!”… I have started a blog, located at DJFoodie.com. My blog is devoted entirely to that question. Near 400 recipes strong, with a new one added regularly, I share my adventures in the kitchen and my life in a lighthearted and humorous manner.

Today, I eat copious amounts of bacon, loads of meats, vegetables, and a wide assortment of other ingredients. I focus on lower carb, but also focus on a lot of interesting cooking techniques and creative flavor combinations.

Regardless of your food preferences, there is a lot of quality information that can be applied to your own food preferences. Take what works… and leave the rest behind!

Come check me out and say, “Hi!”

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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