Ingredients:

  • 1 cup raw almonds (preferably blanched or skinless)
  • 4 cups purified water (cold)
  • 2 large cinnamon sticks (Ceylon or Cassia)
  • 1/4 teaspoon sea salt
  • 1/3 cup granular keto sweetener (Erythritol/Monk Fruit Blend)
  • 1 Tablespoon pure vanilla extract (high-quality)
  • 2 Tablespoons heavy cream (Optional, omit for dairy-free)

Instructions:

  1. Combine & Soak: Place the blanched almonds, cinnamon sticks, purified water, and salt into a large pitcher. Cover and refrigerate for a minimum of 4 hours, or preferably overnight (12 hours). This softens the almonds and allows the cinnamon flavor to infuse deeply.
  2. Blend: Remove the cinnamon sticks. Pour the entire almond mixture (almonds and soaking water) into a high-speed blender. Blend on the highest setting for 60 to 90 seconds until the mixture is completely pulverized and milky white.
  3. Strain: Set up a nut milk bag (or cheesecloth) over a large clean bowl or pitcher. Slowly pour the blended mixture into the bag. Gather the edges and gently squeeze firmly to extract all the liquid. Discard the remaining almond pulp.
  4. Sweeten and Flavor: Pour the strained horchata liquid back into the clean pitcher. Stir in the Keto Sweetener, vanilla extract, and heavy cream (if using, for added richness).
  5. Adjust and Chill: Taste the horchata and adjust sweetener or vanilla as needed. Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to fully marry and ensure it’s properly cold. Serve chilled over crushed ice.