Iced Horchata Latte

If you feel like experimenting, try using cashews or pecans in place of the almonds.


  • 2 tablespoons coffee beans
  • ½ cinnamon stick, crushed

Special Equipment

  • A spice mill or coffee grinder

Recipe Preparation

  • Using spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.

  • Bring sugar and ¼ cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.

  • Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.

  • Do Ahead: Latte can be made 3 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 140 Fat (g) 4 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 23 Dietary Fiber (g) 1 Total Sugars (g) 13 Protein (g) 2 Sodium (mg) 70Reviews SectionI think you could definitely make it with white rice, since horchata usually is. It's nice with the brown rice because of the nuttier flavor, which I think complements the almonds and coffee nicely. I made my simple syrup with brown sugar and it was delicious! I still ended up with a fair amount of "silt" after double straining, but it sinks to the bottom for the most part. Great dairy-free alternative.AnonymousLos Angeles09/30/19This looks awesome! I can't wait to try it. Is there any reason you couldn't use white rice instead of brown?

Horchata Latte

Horchata Latte. My summer is all about Horchata Latte. During the warmer months, many coffee shops come up with all sorts of iced specials to helps cool down customers.

I first learned about this marvelous combination last year. Cafe de Leche in Highland Park serves horchata con espresso year round and it is amazing.

Ever since moving to Pasadena, I’ve haven’t found a similar drink until now.

Last week I found out that my new go-to shop Jameson Brown Coffee Roasters recently starting making iced horchata lattes.

Of course I ordered it and I was immediately satisfied, relieved, and caffeinated. It was ridiculously delicious. And then I thought, I need to make this at home. Jameson closes surprisingly early at 7pm. What if I need my fix after dinner?!

Who knows when a horchata latte craving might strike. For that reason alone, it’s better I have my kitchen stocked and prepared.

Horchata Iced Latte

Have you ever tried horchata? It's a Mexican drink made of rice soaked in water and spiced with cinnamon and sweetened with sugar, in it's simplest form. That's the way my brother-in-law Tony drank it growing up in Mexico. In addition to rice, sometimes almonds or seeds are also used in the beverage. Well anytime there is delicious homemade almond milk involved, I'm all in! So of course my version here is a rice + almond concoction. Add to that a shot of strong espresso, and you've got yourself a horchata iced latte - otherwise known as the best caffeinated summer sipper ever.

In my version I did something nontraditional. For the almonds, I follow the nut milk making approach which is to soak the nuts overnight (8-12 hours, but see note below for 'quick soak' method) and rinse off before using. I figure this achieves two things. First, soaking the nuts in water with a pinch of salt is said to break down the enzyme inhibitors making them easier to digest and absorb. I prefer rinsing them off rather than soaking directly in the horchata because the soaking liquid now carries the toxic enzyme inhibitors you were trying to eliminate from the almonds in the first place (read more about soaking nuts, seeds & grains here if you want to nerd out on that topic). Second, the soaked nuts are softer and thus easier to blend smooth in the blender. Better digestion + smoother horchatta is a win-win!

Another departure from the typical recipes for horchata, I use a scant teaspoon of condensed milk for that touch of sweetness because that is how I normally drink my morning coffee (my daily indulgence). If you don't have condensed milk at home (why why?) you can sweeten it with 4-6 pitted medjool dates added into the blender for a healthier version, or else simply dissolve granulated sugar in the espresso shot when serving.

Quick soak method for the almonds: if you are short on time, you can soak the almonds in boiling water (with a pinch of salt) for 1 hour. Rinse well and use as per the recipe.

Horchatta Iced Latte

Recipe makes about 3 cups of horchata or 2-4 servings. Extra horchata can be refrigerated in a sealed container for 3-4 days.

1/4C almonds, soaked and rinsed (follow soaking instructions outlined below)

1/3C white rice, rinsed several times

1/2 vanilla bean pod or 1/2 tsp pure vanilla extract

condensed milk to taste (can substitute with medjool dates, maple syrup or raw cane sugar to sweeten)

2 shots espresso (or 4 shots if you want doubles)

1. The night before, place almonds in a glass container with a good pinch of salt (

1/4 tsp) and about double the volume of water to cover them. Give it a few stirs to dissolve the salt. Allow them to soak overnight (min 8-10 hrs). Alternatively if you are short on time, see "Quick soak method" in the headnotes above.

2. Drain and rinse the almonds in a colander under fresh tap water. This rids the almonds of the pesky enzyme inhibitors mentioned earlier. Put it into a high-speed blender, along with the rinsed rice, cinnamon sticks, vanilla pod or extract, and water. (If you are using Medjool dates as the sweetener, pit and put them into the blender now too. By the way if your dates are hard, soften them in a bit of boiling water for 20-30 minutes before using). Blend until smooth. It's important to TAKE YOUR TIME here. The more patient you are blending it, the smoother the horchata. Pour into a pitcher, cover tightly, and allow it to soak at room temperature 3 hours up to 12 hours.

3. After the soak, line a wide-mouth pitcher or container with a nut milk bag (I use this one) or doubled-up cheesecloth. Strain the mixture into it. Squeeze out as much of the liquid as possible with your hands. Discard the pulp (I get about 1/4 cup of pulp). Chill the horchata in the refrigerator.

4. Before using, give the horchata a stir as the mixture would have settled. To serve, place 1 tsp (more or less to your taste) of condense milk or sugar into a glass. Pour in a shot of hot espresso, stirring until the condensed milk or sugar is dissolved. Add 3 or 4 ice cubes, top with horchata. If desired, you can make it a double by adding a second shot of espresso into each glass.

Vegan or dairy-free option: If you want to keep this vegan and dairy-free, omit the condensed milk in favor of sugar or dates as mentioned in the recipe.

The Process

The horchata took all of 10 minutes to make, including the initial prep, blending, and straining after soaking. I let the mixture soak in a covered pitcher overnight on my counter. I added a piece of plastic wrap under the lid in case of ants (they’re everywhere in South Florida).

Removing the cinnamon stick wasn’t specified, so I googled other horchata recipes and found it’s normal to leave it in and blend it with the rest of the ingredients. I wasn’t sure if my blender was big enough to accommodate the rice mixture and all the milks. I ended up blending the rice mixture, straining it through a cheesecloth-lined mesh strainer, then adding the milks and stirring very well.

One more thing: I like my coffee very sweet and creamy, so I used 3/4 cup of the sweetened condensed milk.

Ground brown rice

Every summer coffee menu needs a few stunners that you can pull out for parties and entertaining. One of our favorite recipes comes from Archive, a coffee roaster based out of Salem, Oregon. To create an iced variation of the “Bee’s Knees,” you’ll combine espresso, honey, milk, lavender, rosemary, simple syrup, and a touch a pepper. Once cooled, pour over ice and enjoy. Really enjoy.

Another Archive speciality, the “Comfy Chair” drink is a refreshing tea and coffee hybrid beverage. Made with Lapsang Souchong, a smoky black tea from China, this drink combines espresso, Lapsang Souchong, milk, black walnut bitters, and simple syrup.

Iced Horchata Latte? Yes, Please

Because you know you want to say “horchatte” 10 times fast.

Every morning it’s the same for me: coffee with a splash of vanilla almond milk. Take a sip, wish I had something tastier than almond milk, realize I’m late and pour it into a to-go mug. Such routines are the hallmarks of lives less than fully lived.

Then something magical happened. (And suddenly, because magical things always happen suddenly in fairy tales and digital magazines.)

I discovered the glorious marriage of horchata and coffee. Horchata iced coffee! Horchata frappés! Horchata lattes! (Horchattes?) The sweet, lactose-free taste of coffee-flavored horchata turned my mornings around. Horchata itself, served over ice and sipped with a straw, is basically the best beverage to come out of any Spanish-speaking place since tequila. Pair it with caffeine and it suddenly becomes the new soy/almond/coconut milk. Which may well turn your stomach. But I’m telling you, it’s great.

In Colombia it’s not “superfancy” and not something you can easily buy from a vending machine.

Apparently, I’m not the only lover of this new horchata twist. Now you can snap up these tasty bad boys across the U.S., from Tierra Mia in San Francisco’s Mission District to Mas Tacos Por Favor in Nashville. “I’m still dreaming about that iced horchata coffee,” says Britney Sussman, who visited the Nashville locale this September. It was “next-level.” Or, if you want to save $4.50, you can make them at home.

But what exactly is horchata? It depends who you ask. It’s popular across Latin America, and each country has its own twist. Usually, though, it’s made from ground grains and water, and sweetened with sugar and cinnamon or other spices. In Mexico, it’s kind of like cool vanilla rice milk with a cinnamon twist. Andrea Garcia-Vargas, OZY’s resident Colombian, says her family always drinks horchata with a ton of cinnamon. She equates it with root beer here in America: not “superfancy” and not something you can easily buy from a vending machine. It’s more special than, say, a Pepsi or a Coke, but still common enough. “When it’s done well, it reminds me of my family and being back in the motherland,” she says, smiling as she recalls sipping horchata in the countryside in small restaurants under thatched roofs outside Bogotá.

The roots of horchata aren’t the concrete stuff of history books, but it’s believed the name comes from Valencia, Spain, where a similar drink goes by the name orxata. Eventually, the beverage made its way around the world to Colombia, Peru and other Latin American countries. But it’s also possible that country-specific horchatas sprung up in parallel. Rice drinks are popular in many forms globally. After all, rice is a staple food for nearly half the world’s population, according to the International Rice Research Institute.

Have an horchata — it’s on us (well, at least a recipe).

How to Make an Iced Horchata Latte at Home

Combine uncooked rice and water in a blender, blend for about a minute and let the mixture sit for at least three hours.

Next, strain the mix and add cinnamon, vanilla or even condensed milk, and chill.

It can be slightly grainy, since not all of the grains are sifted out. Not everyone likes the texture.

Recipe Summary

  • 7 cups boiling water
  • 3 cups uncooked long grain rice
  • 6 inches stick cinnamon
  • ¾ cup sugar
  • 5 cups vanilla-flavor unsweetened almond milk or rice milk, or reduced-fat milk
  • 3 tablespoons instant espresso coffee powder or dark-roast coffee powder
  • Ground cinnamon (optional)

In a large pitcher or bowl combine boiling water, rice, and stick cinnamon. Cover and let stand at room temperature for 6 to 24 hours. Remove stick cinnamon.

Working in batches, in a blender combine rice mixture and sugar. Cover and blend on high speed until nearly smooth (mixture will still have bits of rice). Line a sieve with cheesecloth and strain mixture into a 4-quart slow cooker. Stir in almond milk and coffee powder.

Cover and cook on low-heat setting for 4 hours, whisking once halfway through cooking.

Whisk well before serving. Serve in coffee cups or mugs. If desired, sprinkle each serving with ground cinnamon. Makes 22 servings.

Horchata Latte Recipe

What is Horchata?

Horchata is one of those drinks that I love and always have on hand . All you really need to do is blend and soak two base ingredients and top off with a little milk. The classic version is made with either ground almonds, tiger nuts, or rice.

I chose rice for this recipe.

Since I wanted an extra creamy latte with a punch of flavor, I made the simple swap from regular milk to coconut.

Our version of horchatta is SO delicious. But it is even better with a shot or two of fresh brewed espresso!

The creamy drink tones down the deep flavor of the coffee and makes it ideal for sipping warm or chilled! Once you have got this mixed up it is time to brew those shots and get them mixed in!

Easy Thai Iced Coffee

Are you a Starbucks fan? Save yourself some money and learn how to make this easy Thai iced coffee at home.

What I love the most about making cold coffee beverages at home is that I can choose my coffee beans. Then I add in creamers and sweeteners of my choice. Become your own barista with this easy iced coffee recipe.

• 4 cups of fresh brewed coffee

• ½-1 cup of sweetened condensed milk

• Brew the coffee by adding 1 teaspoon of cardamom to the coffee grounds. Pour half of it into an ice cube tray. Freeze in the tray for a few hours. Then refrigerate the remaining 2 cups of coffee.

• Fill in two glasses with coffee and ice cubes. Pour in the cold coffee and add the sweetened condensed milk. Add in more milk if you like it extra creamy and less sweet.

5. Horchata-Spiked Cereal Milk

One morning I stumbled into the kitchen, poured myself a bowl of rice cereal, and reached into the refrigerator for a jug of milk &ndash I didn&rsquot realize until I had a spoonful of cereal in my mouth that I&rsquod dumped horchata, not milk, on my cereal and&hellip I liked it!

Horchata can make a boring bowl of plain cereal very fun! Kids especially get a kick out of cereal that looks plain but has a burst of flavor from the milk.