Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.