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Starbucks Releases Almond Milk Horchata Drink For End of Summer: Here’s How to Make Your Own

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Starbucks has just revealed its newest blended beverage that is sure to tide everyone over until Pumpkin Spice Latte mania descends upon us all.

As of August 8th, locations across the U.S. and Canada will now carry the Horchata Frappuccino, a frozen blend inspired by horchata. A grande-size of the drink with no whipped cream will run you 260 calories, and prices vary by location.

If you’ve never heard of horchata, it is a type of beverage that originated from the Taifa of Valencia, a medieval Moorish kingdom that was located in the region now known as Spain. The original beverage consisted of tigernuts blended with water to create a thick, creamy beverage. Today, most of us are likely familiar with the Mexican version of horchata, which is made from rice and includes cinnamon. How horchata is made varies across Latin America, but it is always served chilled over ice, making it a refreshing summer beverage. Plus, it’s almost always dairy-free!

Let’s take a look at the coffee giant’s latest addition to the menu:

According to a press release, Starbucks’ new Horchata Frappuccino has a cool, creamy texture that “is complemented by sweet caramel and warm spice flavors of cinnamon which hint that fall is near.”

Eater reports that Starbucks newest addition to the beverage menu is the company’s first Frappuccino to be made with almond milk. In addition to that, it’s made using their Cinnamon Dolce syrup, coffee, ice, whipped cream, caramel drizzle, and cinnamon sugar sprinkles. Want to make it vegan? Just request that your barista leave out the whipped cream, caramel drizzle, and cinnamon sugar sprinkles (sadly, they contain butter).  Sounds tasty? We agree. But it’s far from what one could consider “authentic” horchata.

Here’s How to Make Authentic Vegan Horchata at home!

This creamy, dairy-free Horchata by Dora Daily is made by “steeping” rice overnight with water and cinnamon sticks. In the morning (or afternoon; no judgment), remove the cinnamon sticks, then blend the rice and cinnamon sticks together until as smooth as possible. For this step, it is helpful if you have a high-speed blender, but if you have a standard blender, you should still be able to achieve a smooth mixture (it will just take a little longer). After blending, strain the remaining rice particles by doubling up a cheesecloth or by using a nut milk sack. Finally, add the almond milk, plus sugar to taste, and stir until the sugar dissolves. Pour over ice and sprinkle with additional cinnamon.

And if you really want to go the Starbucks route, you can try turning this Dora’s horchata recipe into a “Frappuccino.” I recommend slicing and freezing a ripe banana overnight, then blending it with a single serving of horchata. Want to make it even more decadent? Learn how to make your own dairy-free whipped cream and then add then drizzle it with this four-ingredient caramel sauce.

If you’re looking for more recipe inspiration and plant-based cooking tips and how-tos, we highly recommend checking out Food Monster app, a food app available for both Android and iPhone. The app has over 8,000+ vegan recipes with 10+ recipes added daily Give it a try — and don’t forget to follow us on Facebook and Instagram!

Lead image source: Vegan Horchata!

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