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Instant Pot Horchata – Ultra Creamy and No Added Sugar

Glass of horchata with ice and cinnamon on a wood plate

5 from 62 reviews

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

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Ingredients

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

Ingredients

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

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

Keywords: horchata, mexican drink, almond milk