Horchata de Almendra: The Creamy Spanish Almond Drink Recipe 2026

Horchata de almendra is a silky, dairy-free Spanish drink made from raw almonds, cinnamon, and water. It is lightly sweet, gently spiced, and served ice-cold, which makes it perfect for a hot summer afternoon or a lazy merienda. Making it at home is surprisingly simple, and you can adjust the sugar to your taste.

Homemade almond horchata lets you control exactly what goes into the glass. You can reduce the sugar compared to commercial versions or swap in your favorite sweetener. The only real technique is straining well, so the drink turns out smooth instead of gritty.

The generous amount of almonds gives this horchata a rich body, even though much of the nut stays behind in the filter. Do not throw that pulp away: it can become a cake, cookies, or even a sweet or savory spread. With a blender, a fine strainer, and a little patience, you will have a pitcher of cold almond horchata ready to enjoy.

Ingredients for Horchata de Almendra

This recipe makes 4 servings.

• 200 g raw almonds, skinless
• 1 piece cinnamon stick
• 1 liter water
• 4 tablespoons sugar
• Ground cinnamon, for serving

How to Make Horchata de Almendra Step by Step

1. Soak the almonds with cinnamon

Place 200 g of skinless almonds and 1 piece of cinnamon stick, broken in half, in the blender jar so they hydrate and blend more easily. If your almonds still have skins, you can slip them off by plunging them into boiling water for 1 minute to soften the skin. Cover the almonds and cinnamon with half a liter of hot water and let them rest for 4 hours. You can do this directly in the blender jar if you do not plan to use it, which saves on washing up.

2. Blend the almonds with cinnamon

After the soaking time, blend the almonds with the water and cinnamon at maximum power for 4 to 5 minutes, stopping occasionally depending on your blender's strength. The better your blender's power, the smoother the result will be. This step breaks down the almonds into a creamy liquid that will become the base of your horchata.

3. Strain the mixture

Pass the mixture through the finest strainer you have or a food-safe gauze, such as those used for cheese or plant-based drinks. To extract as much liquid as possible, squeeze the gauze well or press with the back of a ladle if using a strainer. This step is key to a smooth, pleasant drink, so take your time and remove as much almond pulp as you can.

4. Sweeten and chill

Complete the strained liquid with half a liter of cold water and sweeten to taste. In our case, we add 4 tablespoons of sugar, but you can use any amount you like. Taste the result and adjust if needed, then take the almond horchata to the fridge for about 4 hours or to the freezer, stirring occasionally if you want it slushy. Serve it very cold, optionally with a pinch of ground cinnamon on top.

Tips for the Best Horchata de Almendra

Strain for a smooth texture

The most important part of making any homemade plant-based drink is straining out the insoluble parts, meaning the almond pulp, to get a very fine and pleasant drink. Use a very fine mesh strainer designed for plant-based drinks, or food-safe gauze. A regular strainer or a fine chinois will work in a pinch, but the texture will be less smooth.

Use the leftover almond pulp

The amount of almonds used to make a liter of horchata is generous, but much of it stays in the strainer. Do not throw it away: the almond pulp can be used to make a cake, cookies, or even spreads, both sweet ones mixed with chocolate and savory ones mixed with herbs.

Adjust sweetness and serving temperature

Making almond horchata at home is very easy, and it lets you adjust the quantities to your taste, especially the sugar, which can be reduced compared to commercial versions or replaced with your favorite sweetener. For the most refreshing drink, chill it thoroughly in the fridge or freezer and serve it ice-cold with a dusting of ground cinnamon.

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