Creamy and spiced, this California Walnut Horchata showcases a rice-free twist to the classic Latin American drink. Made with soaked walnuts, cinnamon, vanilla, and thin California walnut cream, it delivers rich texture, plant-based protein, and heart-healthy fats*. Perfect for restaurant menus, home meals, or even picnics, this versatile recipe is a refreshing beverage, smoothie base, or latte ingredient — ideal for anyone looking for a globally-inspired, nutritious walnut recipe.
2 cups (6 oz or 180 g) California walnuts, soaked for 12 hours
½ cup (5 oz or 135 g) Agave syrup
6 cups (50 oz or 1,440 g) Water
2 tsp (3 g) Ground cinnamon
2 tsp (½ oz or 15 g) Vanilla paste or extract
Combine the walnuts, agave, water, cinnamon, and vanilla extract in a blender.
Blend on high speed until very smooth, about 3 minutes.
Strain the mixture through a very fine-mesh strainer or a cheesecloth-lined chinois into a container, pressing on the solids to extract as much liquid as possible.
Refrigerate for at least 1 hour before serving. Taste and adjust the sweetness after chilling.
Store refrigerated for 3–5 days; stir before serving.
Experiment with adding other spices like star anise, cloves, nutmeg or even a little black pepper.
This recipe was formatted to create 32 fl oz or 1 liter of horchata.
*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. A one-ounce serving provides 18g of total fat, “healthy fats” including 2.5g of monounsaturated fat and 13g of polyunsaturated fat (of which 2.5 grams is plant-based omega-3 ALA), as well as 1.5g of saturated fat.
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