Iced Horchata Coffee

Horchata Coffee iced with whipped cream on top.

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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!

Prep Time15

Refrigeration Time:3

Total Time3 15

Course: Drinks

Cuisine: American

Keyword: horchata coffee, ice horchata coffee, vanilla bean horchata

Servings: servings

Author: Brandy O'Neill

Equipment

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.

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