This matcha horchata is a refreshing, creamy, sweet vegan drink with a big, punchy flavour from the cinnamon and matcha green tea.
Horchata is a traditional creamy cold drink that’s popular in many different forms across Latin America and Spain. Each country, and region, have their own method and flavours in horchata, though it’s usually a blend of rice, nut or seed milk, with cinnamon.
An authentic Mexican horchata involves whizzing grains of rice in a blender, adding water and letting it soak overnight. But for this recipe, I’ve taken a shortcut and used store-bought rice milk.
Horchata is comforting and refreshing. Perfect on it’s own or with a spicy meal to balance the heat.
This drink is refreshing and creamy. The spicy cinnamon works well with the faintly grassy matcha and the drink is rich and gently sweet.
- 500ml (2 cups) rice milk
- 500ml (2 cups) almond milk
- 3 tablespoons granulated sugar
- 1 teaspoon matcha green tea powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Small pinch of sea salt
- Ice, to serve
- Ground cinnamon, to serve
- In a blender, whiz the rice milk, almond milk, sugar, matcha, cinnamon, vanilla and salt until smooth.
- Taste and add more sugar if necessary. Serve in glasses over ice with a sprinkling of cinnamon.
I used Pure Chimp matcha green tea for this horchata recipe. I was sent some to try earlier in the year and I’ve gone from having a shocking 6 cups of coffee a day (I know!), down to no coffee and instead one matcha green tea a day. I love how it makes me feel not only more awake, but also more alert and ‘together’. I’ve definitely become a huge matcha fan. The taste can be a little grassy at first, but it’s pleasant and you definitely get used to it. This one from Pure Chimp has a really nice flavour and is one of the brightest green ones that I’ve tried.
Disclosure: This post was commissioned by Pure Chimp. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle.