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This homemade iced horchata coffee combines homemade horchata made with lots of vanilla beans and cinnamon with cold brew coffee. It’s light and refreshing and perfect for iced coffee lovers!
I first tried iced horchata coffee in California at Tom’s shoe store. Now, I’m not sure why Tom’s had a coffee shop inside it, but whatever. It was good.
When I got home from my trip, I decided to make my very own horchata coffee. Except I wanted to add some intense vanilla bean flavor to mine because I’m a lover of all things vanilla.
I used vanilla bean paste because I love its intense flavor and the little beautiful beans it gives a recipe. But you can use good-quality vanilla extract if you don’t have any paste on hand.
I also opted to make this iced, but that’s just because I’m a lover (mostly) of iced coffee. I’ll occasionally get a hot coffee, but it’s more of a middle-of-winter kind of thing.
You can make this a latte using two espresso shots instead of iced or cold-brewed coffee.
Ingredients needed
- Water
- Rice
- Cinnamon sticks
- Milk
- Granulated sugar
- Vanilla bean paste
- Coffee
How to make horchata coffee
You can make this horchata coffee hot or iced, depending on what you like the most. The good news is that whatever you choose will be easy to make!
- Add water, rice, and cinnamon sticks to a high-powered blender jar. Blend until the mixture is just slightly chunky.
- Let this mixture sit for at least 3 hours, but preferably overnight. To store overnight, put a lid on the jar and let it sit in the fridge.
- After your rice water has set, it’s time to make the horchata.
- Place a fine mesh strainer lined with cheesecloth over a large bowl.
- Pour the rice mixture into the strainer and squeeze the cheesecloth to remove any liquid.
- Rinse the blender jar and add the rice water mixture, milk, granulated sugar, and vanilla bean paste.
- Blend until smooth and combined.
- Add ice to a large glass, and add your iced coffee and your desired amount of horchata.
- Top with whipped cream if you’re feeling fancy.
Type of horchata
No, horchata can be made in several ways depending on location. Some versions use nuts and rice, some use just nuts, and others use grains like oats and barley.
- Mexican horchata (Horchata de Arroz): This is the version I’m making for this recipe. It’s a traditional recipe with water, rice, cinnamon, sugar, and vanilla. Some add milk (like we did here), but you can also add sweetened condensed milk instead of granulated sugar for a much sweeter horchata.
- Horchata de Chufa (Spanish Horchata): A traditional version often found in Spain. It is made with soaked tiger nuts, water, and sugar.
- Oat Horchata (Horchata de Avena): This version swaps rice for oats! I love oat horchata because I find its texture lovely and creamy.
- Almond Horchata (Horchata de Almendra): I love this version because it uses almonds with rice—or sometimes just almonds. I like adding rice because it gives the drink an incredible creaminess.
My Pro Tips
Horchata Coffee Recipe Tips
- Make the horchata in this recipe, or substitute it with your favorite family recipe!
- Use iced coffee, cold brew, or espresso for this drink.
- For hot coffee, use drip or espresso.
- Add in extra flavor by adding vanilla, caramel, or cinnamon coffee syrup.
- Horchata lasts 5-7 days when stored covered in the refrigerator.
More coffee recipes
Iced Horchata Coffee
Ingredients
For horchata:
- 3 cups water
- 1-1/3 cup long grain white rice, uncooked
- 2 whole cinnamon sticks
- 1 cup whole milk
- ⅓ cup granulated sugar
- 1 tablespoon vanilla bean paste
For horchata iced coffee:
- 8 ounces iced coffee
- ¼ cup homemade horchata
- 1 dollop whipped cream, for topping, optional
Instructions
For horchata:
- In a high-powered blender jar add water, rice, and cinnamon sticks.
- Blend until the rice is in small ,chunky pieces and the cinnamon sticks are broken up.
- Let the mixture sit in the blender for at least 3 hours or up to 24 hours. If storing overnight, let it sit the fridge.
- Once the horchata has rested, place a fine mesh strainer over a large bowl and line the strainer with cheesecloth.
- Pour the rice mixture into the strainer, gently squeeze out the rice in the cheesecloth to try and get all the liquid.
- Rinse out your blender and add the strained mixture. Add in milk, sugar, and vanilla bean paste. Blend to combine.
- Pour the horchata mixture into a storage jar and store it in the refrigerator for 5-7 days.
For horchata iced coffee:
- Add ice to a large glass and add iced coffee and the desired amount of horchata.
- Top with whipped cream if desired.
Notes
- Horchata recipe will make around 4 cups.
- Store your horchata in a covered jar in the refrigerator.
- Use as much horchata as desired per drink, depending on your preferences.
- To the coffee, add caramel, hazelnut, or vanilla coffee syrup.
- If you don’t have vanilla bean paste, try using vanilla extract.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had no idea that homemade horchata was so easy to make! Definitely trying this soon. 🙂
I wish I was sipping on this right now! This looks wonderful and your pictures are stunning!
Love the addition of the vanilla bean! Love this
Ok, 1. this is an awesome blog! 2. Love cold brew, especially extra concentrated !
You should definitely try out this new one I’m now addicted to: ICEBOX coffee. I found it in my grocery store and was buying 1 big jug of it every grocery trip till one day they were out and I nearly had a panic attack. I googled it and they do subscriptions! So now it’s a hopeless cause and I’m forever addicted. Cheers to iced coffee lovers!
*And now I will go make horchata with it*
Hi Sarah! This coffee sounds awesome! I need to find it! I hope you enjoy the horchata iced coffee – it’s so good!
This sounds like such a favorful drink! Definitely trying to make this soon!