Description
This Horchata with Coffee is a dreamy combo of classic Mexican horchata and cold brew or espresso. Creamy, cinnamon-infused rice milk meets the bold bite of coffee in a sweet and spicy blend that’s perfect over ice. Great as a morning energizer or a chilled afternoon treat.
Ingredients
Units
Scale
- For the Horchata Base:
- 1 cup long grain white rice
- 1 cinnamon stick
- 4 cups water (plus more for soaking)
- 1 1/2 cups almond milk or other plant milk
- 2–4 tablespoons maple syrup, agave, or sugar (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Coffee Layer:
- 1/2–3/4 cup cold brew coffee or 1-2 shots espresso, cooled
- Ice, for serving
- Optional toppings: cinnamon dusting, whipped cream
Instructions
- Soak the Rice:
- Rinse the rice well. Soak rice with the cinnamon stick in 2–3 cups of water overnight (or at least 6 hours).
- Blend & Strain:
- Remove the cinnamon stick. Blend the soaked rice with the soaking water until smooth.
- Strain through a fine mesh sieve or cheesecloth into a pitcher.
- Flavor the Horchata:
- Stir in almond milk, sweetener, vanilla, salt, and remaining water. Taste and adjust sweetness.
- Serve:
- Fill a glass with ice. Pour horchata halfway, then top with coffee. Stir gently or serve layered.
Notes
- Use oat or coconut milk for a creamier version.
- Spice it up with a pinch of nutmeg or a splash of coffee liqueur for a grown-up treat.
- Store horchata base in the fridge for up to 4 days.
- Details
Nutrition
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
