
5 Vegan Horchata-Flavored Sweets Were Craving
With the new release of Baskin Robbins Horchata Ice, were enjoying all of these amazing plant-based, horchata-flavored goodies.
Baskin Robbins recently released a new dairy-free Horchata Ice frozen treat that is setting the internet abuzz and has us craving this classic Mexican beverage like never before. Here are the 5 delicious (and plant-based!) ways we’re satisfying that sweet craving.
1. Jawea’s Chocolate Horchata Ice Cream
Smooth dark chocolate and coconut cream are paired with roasted Vietnamese cinnamon and Madagascar vanilla for an ice cream treat that has us scraping the bottom of the pint. To step it up a notch, we’re drizzling a heaping scoop with rich coconut caramel sauce and topping it all off with a dollop of dairy-free whipped cream for a next-level sundae.
2. Califia Farms Classic Cinnamon Horchata
A tri-blend of milks (tigernut, rice, and almond) and spices such as cinnamon and nutmeg mingle to create this perfectly refreshing beverage from beloved nut-milk brand Califia Farms. We’re pouring a splash of this into our morning coffee for a flavorful variation on the standard creamer.
3. Baskin Robbins Horchata Ice
Cinnamon horchata-flavored ice swirls with coconut cream to form this brand new creamy frozen treat from iconic international ice cream brand Baskin Robbins. This new dairy-free product joins its line of other vegan-friendly scoops: Lemon Sorbet, Lime Daiquiri Ice, Strawberry Sorbet, and Tropical Ice.
4. Skull & Cakebones’ Peached Horchata Trifle
Texas-based eatery and bakery Skull & Cakebones makes incredible, hand-crafted sweets—such as this trifle, made of tequila cake (using locally made tequila) layered with peach jam and horchata buttercream. We’ll take 10!
5. Madre Chocolate’s Horchata Bar
This “golden” chocolate bar uses fair-trade Dominican cacao mixed with coconut milk to create a milk chocolate taste and is studded with crunchy popped rice, almonds, and aromatic Mexican cinnamon for a vegan chocolate experience that will leave you wanting more.
Sarah McLaughlin is an assistant editor at VegNews, who is now craving a large glass of iced horchata.
Photo courtesy of PETA.
Vegan Overnight Apple Ginger Muesli {Recipe}
Creamy-dreamy, sweet-and-spicy muesli just became our new favorite on-the-go breakfast.
Read More »
You + Chia = Vegan Bliss
Sprinkling a little extra chia on all of your favorite dishes goes a long way.
Read More »
Peach Cobbler Parfait with Whipped Caramel Sauce {Recipe}
This perfect parfait helps you celebrate National Peach Cobbler Day and National Pecan Day.
Read More »
Cardamom Lemon Cream with Blackberries {Recipe}
Light but rich and decadent, this lemon cream will be your new favorite dessert.
Read More »
4 Responses When Someone Asks Where You Get Your Protein
Eating an array of fruit and vegetables provides more than enough protein for the average person.
Read More »
More Flashbacks
- Vegan Lemon Meringue Pie Tarts {Recipe}
- 7 Vegan Sandwich-and-Tea Pairings for a Spring Tea Party
- Vegan Matcha Pudding {Recipe}
- A Vegan Bodybuilder's Guide to Getting All the Nutrients You Need
- Beefy Vegan Beet Burgers {Recipe}
- Make Your Veganism Easier With These 5 Meal-Planning Sites
- 10 Tools Every Vegan Kitchen Needs
- The 9 Best Vegan Passover Recipes
- 10 Vegan Easter Candies We Want To Find in Our Easter Basket
- Vegan Soft-Batch Sugar Cookies with Buttercream Frosting {Recipe}
- The Vegan Guide to Passover Seder
- The 5 Vegan Chefs Chloe Coscarelli Can't Get Enough Of
- Vegan Spring Tortilla Soup {Recipe}
- Vegan Pineapple Upside-Down Cake {Recipe}
- 5 Ways to Celebrate Spring with a Vegan Twist
- 7 Vegan Wine Pairings for Spring
- Vegan Breakfast Biscuits {Recipe}
- The 10 Best Vegan Products at Natural Products Expo West
- Vegan Hazelnut Cacao Milk {Recipe}
- Vegan St. Patricks Day 101