Paleo Horchata

I have spent the last several months during the lock down walking my neighborhood. During one of my walks in April I thought about what were some of my favorite things to drink on Cinco de Mayo that I could make a paleo version of. Horchata was the first thing that came to my mind! Last summer I ordered some Horchata at a restaurant forgetting that it has dairy in it and dairy poisoned myself. This version is not only dairy free but rice free as well. It takes over a day to make because you need to let the mixture sit overnight. I would recommend using a high powered blender because grinding nuts is not easy.

Paleo Horchata

  • Servings: about 3 cups
  • Print

Prep Time: 45 minutes

Rest Time: 8-12 hours

Servings: Makes about 750 ML or a little over 3 cups


1 ½ cups raw cashews

½ cup chopped almonds

2 cinnamon sticks broken into chunks

4 cups of cold water

1 can coconut milk

3-4 tablespoons maple syrup (add 3 and then taste for sweetness)


  1. Soak cashews in boiling water for 30 minutes.
  2. Put cashews, almonds, and cinnamon in the blender and blend on high for 60 seconds. This will make a thick paste.
  3. Add 2 cups of cold water and blend for 30 seconds.
  4.  Add a can of coconut milk, last 2 cups of water, and maple syrup.
  5. Stir a couple times to dislodge any of the almond and cashew paste that may be stuck to the bottom.
  6. Let this mixture sit in the fridge for 8-12 hours.
  7. When ready to drink strain the mixture through a mesh sieve or 2 layers of cheesecloth.
  8. Store in the fridge for up to 1 week.

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