Horchata Hot Chocolate

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  • Total Time: 8-12 hrs
  • Hands-on Time: 15 mins
  • Makes: 6 cups

Many countries have their own version of Horchata. Spain’s version uses tiger nuts, in Puerto Rico they use sesame seeds, coconut and rum, but most people are familiar with the Mexican version using almonds, rice and cinnamon. The taste is like creamy rice pudding. While drinking it cold is the most common option, I have chosen to put a spin on this delicious drink by replacing the whole milk with barista style oat milk and toasting the almonds to coax out the oils. A couple of tablespoons of Equal Exchange organic hot cocoa mix in a steaming mug of horchata, gives yourself the creamiest dreamiest hot cocoa around with hints of cinnamon and almond. Try it in your coffee, add some rum and make it a dirty Horchata or simply enjoy over ice as is or warmed up in a mug on a cold evening by the fire. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • High speed blender

    Rawsome Creations nut milk bag

    Equal Exchange organic hot cocoa mix

    1 1/4 cups long grain white rice (dry/uncooked). I used basmati.

    1/2 cup of sliced almonds (toasted on top of of the stove until the oils are starting to release)

    2 Frontier Co-op Vera Grade AA cinnamon sticks


    ***1/8-1/2 cup of Wholesome organic granulated sugar ***Sweeten to taste.  If drinking as a stand alone over ice or heated in a mug you may want the whole 1/2 cup of sugar.  If you are adding it to rum, coffee or making a hot chocolate horchata you may want to cut the sugar in half or to an 1/8 cup.  Remember the hot cocoa mix has sugar and your milk of choice may have added sugars.  You can always add more sugar or even stevia later but we can’t take away.


    1 teaspoon of Frontier Co-op organic vanilla extract

    2 cups of barista style oat milk or milk of choice

    4 cups of cold water


    *optional~ whipped cream or marshmallows, ground cinnamon for sprinkling, or rum if you want it dirty


    1. In a pan toast the almonds just slightly until the oils start to release
    2. Add rice, almonds and cinnamon sticks to your blender and pulverize a few seconds.
    3. Add 2 cups of the water, sugar & vanilla.  Blend about 30 more seconds.
    4. If you have a large blender and you know it can hold the other 2 cups of water and 2 cups of oat milk, add them in and blend again for a few seconds.  If your container is not big enough, get a large pitcher and pour everything in there and stir to combine.
    5. Cover with some plastic wrap and chill up to 12 hours stirring a couple of times.
    6. Strain mixture through a nut bag.  Horchata naturally will have some sediment fall to the bottom of the cup.  You can strain the horchata twice to cut down on this but it is what it is.  The drink however should not be gritty.
    7. Combine 2 tablespoons or to taste, of Equal Exchange organic hot cocoa mix for every 8 ounces of horchata and warm on the stove top in a sauce pan.
    8. Pour into mugs, enjoy “as is” with an additional cinnamon stick for stirring. *Optional~ dollop of whipped cream, marshmallows or extra sprinkling of ground cinnamon or rum if you want it dirty.
    9. Sip by the fire pit in an oversized comfy sweater.

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