Vegan Horchata


Oh horchata, you sweet, cinnamony beverage that refreshes even the hottest of Central American summers. Jason Wrobel—aka J-Wro of the J-Wro Show and How to Live to 100, vegan celebrity chef extraordinaire—cracks into a Mexican tradition to create a vegan horchata. Easy to make, easier to drink, delicious, creamy, and good hot or cold, it’s a great year round treat. Filtered water, soaked hazelnuts, white rice, coconut nectar, ground cinnamon, a dash of sea salt, and vanilla Warrior Blend come together to make one satisfying drink. The hazelnuts give it a little more thickness, smoky flavor, and color. Top it with a sprinkle of cinnamon and enjoy.


Vegan Horchata Recipe


  • 1 cup filtered water
  • ½ cup soaked hazelnuts
  • ¼ cup cooked white rice
  • 2 tablespoons coconut nectar
  • 1 teaspoon ground cinnamon
  • Pinch Himalayan crystal salt
  • ½ scoop vanilla Sunwarrior Warrior Blend protein
  • 1 cup (4 or 5) ice cubes (optional for if you like it cold)


Combine and blend all ingredients until creamy.


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