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Instant Pot Horchata – Ultra Creamy and No Added Sugar

Glass of horchata with ice and cinnamon on a wood plate

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5 from 62 reviews

Fresh, creamy, healthy Homemade Horchata with the Instant Pot!

Ingredients

Scale

Instant Pot Horchata – Almond Cow Directions (see notes for blender directions)

Ingredients

  • 1 cup raw cashews
  • ⅓ cup white rice
  • 23 cinnamon sticks (depending on how strong you want the cinnamon flavor)
  • 6 pitted dates
  • pinch of salt
  • 1 cup water
  • 5 cups water
  • 2 teaspoons vanilla extract

Instructions

Instant Pot Horchata – Almond Cow Directions (see notes for blender directions)

  1. Add cashews, rice, cinnamon sticks, dates, salt, and 1 cup water to the pressure cooker pot and stir.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  3. When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure.  Stir the rice.
  4. Fill base of Almond Cow with 5 cups water (it should be at the minimum liquid line).
  5. Place half of the rice mixture in the filter basket (yes, even the cinnamon sticks).  Attach the filter basket to the top of the Almond Cow and twist in the direction of the “close” arrow to secure (make sure it is on tight).  Attach the top to the base.
  6. Plug in the Almond Cow and press the cow start button.  It will go through 3 automatic blending stages so leave it alone until it finishes.  When the green light stops flashing, it is done.
  7. Discard pulp from the filter basket (or save it and see note for how to repurpose it).  Repeat with the other half of the rice mixture.
  8. The base of the Almond Cow is now filled with thick, creamy Homemade Horchata – no need to strain!
  9. Whisk vanilla extract into Horchata and pour into quart size mason jars and store in the refrigerator for 3 – 5 days.  Shake well before serving.

Notes

Instant Pot Horchata – Blender Directions

Ingredients

  • 1 cup raw cashews
  • ⅓ cup white rice
  • 2 – 3 cinnamon sticks (depending on how strong you want the cinnamon flavor)
  • 6 pitted dates
  • pinch of salt
  • 1 cup water
  • 5 cups water
  • 2 teaspoons vanilla extract

Instructions

  1. Add cashews, rice, cinnamon sticks, dates, salt, and 1 cup water to the pressure cooker pot and stir.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  3. When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure.
  4. Stir the rice, do not strain it.
  5. Pour rice mixture into a high speed blender.  Add 5 cups water.  Blend on high speed until smooth, about 1 ½ – 2 minutes.
  6. Place a nut milk bag inside a medium size bowl and pour milk into bag.  Gently twist and squeeze the bag to release milk into the bowl.  Discard leftover rice pulp (or see note for how to repurpose it).
  7. Whisk vanilla extract into Horchata.
  8. Pour strained Horchata into quart size mason jars and store in the refrigerator for 3 – 5 days.  Shake well before serving.

Notes

  • Almonds can be used instead of cashews.  It isn’t quite as creamy, but it’s still delicious.
  • If you can find it, Vietnamese Cinnamon sticks are amazing!
  • If you’re concerned about cooking the cashews to soften them, you can use them uncooked.  The Horchata won’t be quite as smooth and creamy.  If you plan ahead, you can soak the cashews overnight as well.
  • I prefer using cinnamon sticks because the flavor infuses into the Horchata better.  Ground Cinnamon tends to clump a bit.  If you prefer to use the ground, use 2 teaspoons and make sure to shake the milk well before pouring it into glasses. 
  • There is a lot of nutrition left in the pulp!  Here are several ways to use it.