Keto Mexican Horchata Smoothie

4.7 stars, average of 166 ratings

By Martina Slajerova, updated March 28 20218
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Mexican Horchata is a simple recipe not only for Cinco de Mayo. I discovered Horchata a couple of years ago and immediately fell in love with it!

In this recipe, I combined the traditional horchata drink with aroz con leche, a similat yet different recipe as for the texture. It's made from rice and almonds, flavored with lime and cinnamon and sweetened with a lot of sugar.

It was easy to replace sugar with a low-carb sweetener, but the rice... Don't worry, I didn't use Cauli-rice, I used chia seeds instead!

0 days, 7 hours, 50 minutes

Hands-on 10 minutes Overall 8 hours

Serving size 1 smoothie

Allergy information for Keto Mexican Horchata Smoothie

✔ Gluten free

✔ Dairy free

✔ Nightshade free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per serving, 1 smoothie)

Net carbs5 grams

Protein11.9 grams

Fat22.2 grams

Calories283 kcal

Calories from carbs 7%, protein 18%, fat 75%

Total carbs12.1 gramsFiber7.1 gramsSugars2.5 gramsSaturated fat2.3 gramsSodium113 mg(5% RDA)Magnesium101 mg(25% RDA)Potassium438 mg(22% EMR)

Ingredients (makes 2 servings)

¹/₂ cup blanched almonds (60 g/ 2.1 oz)
1 cup unsweetened almond milk (240 ml/ 8 fl oz)
1 large egg
2 tbsp chia seeds (16 g/ 0.6 oz)
1 tbsp fresh lime zest
1 tsp cinnamon (+ 1 piece of whole cinnamon stick)
3 tbsp Erythritol or Swerve (30 g/ 1.1 oz)
15-20 drops liquid Stevia extract
2 cups warm water (480 ml/ 16 fl oz)

Instructions

Place the blanched almonds, fresh lime zest and cinnamon stick in a bowl. Cover with 2 cups of warm water. Let stand for at least eight hours or even better overnight. Note that if you only have unblanched almonds, you will have to peel them after they get soft and before blending.
After the nuts have soaked and softened, remove the cinnamon stick and lime zest.
Place the rest (almonds and water) into a small sauce pan. Add the almond milk and puree with a hand blender until very smooth.
Heat the mixture up until it starts sizzling and add cinnamon and the sweeteners.
Whisk the egg and pour it slowly into the mixture while stirring constantly to avoid clumping. Keep stirring and cook for a minute or two.
Take off the heat and mix in the chia seeds. Allow to thicken, pour in a glass and serve immediately or refrigerate and serve chilled. If you don't like the grainy texture of chia seeds, simply place in a blender and pulse until smooth.
Serve immediately.

Ingredient nutritional breakdown (per serving, 1 smoothie)

Net carbs	Protein	Fat	Calories
Almonds, nuts (blanched)
2.6 g	6.4 g	15.8 g	177 kcal
Almond milk natural (unsweetened)
0.5 g	0.6 g	1.4 g	17 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g	3.1 g	2.4 g	36 kcal
Chia seeds
0.4 g	1.6 g	2.6 g	41 kcal
Lime zest (peel), fresh
0.2 g	0 g	0 g	6 kcal
Cinnamon, spices
0.4 g	0.1 g	0 g	3 kcal
Erythritol (natural low-carb sweetener)
0.8 g	0 g	0 g	3 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g	0 g	0 g	0 kcal
Water, still
0 g	0 g	0 g	0 kcal
Total per serving, 1 smoothie
5 g	11.9 g	22.2 g	283 kcal

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Martha 6 years ago # Reply

Hi! Just a comment about...horchata is a drink usually made from cantaloupe or honeydew seeds -soaked in a little water-, water, sugar and milk (most frequently evaporated milk), blended and strained (sometimes a tiny amount of vanilla extract and powdered cinnamon is added -to taste-) although it may be made from the water in which rice has been soaked usually overnight with a small amount of the very soft rice in it to be blended.
It has nothing to do with arroz con leche which is boiled rice 2/3 cooked, and the last third of the cooking adds evaporated and condensed milk and a stick of cinnamon (sometimes cardamom for the exotic flavor).
I understand that you mixed both to make a unique recipe, but please do not confuse one with the other, the first is a common drink the other a dessert, it would be something like saying that making eggnog and vainilla pudding one step away from the other! You have excellent and very useful recipes. Thank you for all of them. Oh! and horchata consistency is not thick, like lemonade or jamaica is thin and refreshing, despite being sugary quenches thirst and makes hot wheater bearable!

Martina @ KetoDiet 6 years ago # Reply

Thank you for your feedback and tips, Martha! When it comes to keto recipes, none of them are like the original but some can be very close, and in fact sometimes even better. I agree that this was a fusion of two different recipes 😊 Here's another recipe you may like: Low-Carb Spanish Horchata

Juanjo 5 years ago # Reply

Hi Martha
I think you're wrong at all. And she is fine with the description. Spanish horchata is made from chufa seeds aka tiger nuts. Mexican horchata is made from rice, cinnamon, vanilla and milk. It has a resemble to rice pudding with the only difference that horchata is raw rice milk blended with milk and the spices mencioned. Some people can make horchata from almonds, coconut meat, cantaloupe seed or even wild pumpkin seeds all of them are delicious and have very healthy proprieries. All depends of the person who is making it.

Kate 9 years ago # Reply

Love it! I used ground chia seeds and it was like a Horchata smoothie 😊

Martina @ KetoDiet 9 years ago # Reply

Thanks Kate! I know it's not the tradition recipe but I like the "smoothie twist" too 😊

AJ 10 years ago # Reply

Great recipe, perfect for cold autumn evenings! 😊

Thank you AJ!

Maria 10 years ago # Reply

Thank you for this post - I like this low-carb version of Horchata!! So tasty and filling - I did it for breakfast and everybody liked it