Horchata Latte Recipe

A horchata latte is espresso poured over iced horchata, the creamy, cinnamon-spiced rice drink popular in Mexico. To make one, fill a glass with ice, add about 3/4 cup of homemade or store-bought horchata, and top with two shots of espresso. It tastes like a sweet, cinnamon-laced iced latte with a light, almost nutty creaminess from the rice.

Below you will find an easy homemade rice horchata, the iced latte recipe, a hot version and plenty of tips for getting the texture right.

What Is Horchata?

Horchata is a family of plant-based drinks with a long history. According to the encyclopedia entry on horchata, the name likely comes from a Latin word for barley, and the Spanish version is made from soaked, ground tiger nuts, especially in the Valencia region. When the drink traveled to the Americas, rice and cinnamon replaced tiger nuts, and rice horchata became the most common style in Mexico, where it is served as an agua fresca.

Mexican-style horchata is what most Americans know: sweet, milky-white, cinnamon-scented and very refreshing. It is usually made by soaking rice (and sometimes almonds) with cinnamon, blending, straining and sweetening. Some recipes add milk or vanilla; others keep it dairy-free.

Its creamy body and warm spice make it a natural partner for espresso, which is how the horchata latte became a café favorite.

Homemade Rice Horchata

Makes about 5 cups (1.2 liters), enough for 6 lattes. Plan ahead: the rice needs to soak for at least 8 hours.

Ingredients

• 1 cup (200 g) uncooked long-grain white rice
• 1 cinnamon stick (about 3 in / 8 cm), broken into pieces
• 4 cups (950 ml) water, divided
• 1/2 cup (120 ml) whole milk or unsweetened almond milk, optional for extra creaminess
• 1/3 to 1/2 cup (65 to 100 g) sugar, to taste
• 1 tsp (5 ml) vanilla extract
• Pinch of salt

Instructions

1. Rinse the rice briefly. Place it in a bowl with the cinnamon stick and 2 cups (475 ml) of hot (not boiling) water.
2. Cover and soak at room temperature for 8 hours or overnight. The rice will soften and the water will turn cloudy.
3. Pour everything, including the cinnamon and soaking water, into a blender. Blend on high for 1 to 2 minutes until as smooth as possible.
4. Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag. Squeeze to extract all the liquid. Discard the solids.
5. Stir in the remaining 2 cups (475 ml) cold water, the milk if using, sugar, vanilla and salt. Whisk until the sugar dissolves.
6. Chill for at least 1 hour. Store in the fridge for up to 3 to 4 days and stir or shake before using, since it settles.

Shortcut: Many grocery stores sell ready-made horchata or horchata concentrate in the refrigerated or Latin foods aisle. Check the label for sweetness and adjust your syrup accordingly.

Iced Horchata Latte Recipe

Makes one 12 to 14 oz (355 to 415 ml) drink.

Ingredients

• 2 shots espresso (2 oz / 60 ml), or 1/3 cup (80 ml) cold brew concentrate
• 3/4 cup (180 ml) cold horchata
• Ice
• Ground cinnamon, for garnish
• Optional: 1 to 2 tsp (5 to 10 ml) simple syrup if your horchata is lightly sweetened

Instructions

1. Fill a tall glass with ice.
2. Pour in the cold horchata, leaving room at the top.
3. Pull two shots of espresso. Pour them slowly over the horchata for a layered look, or stir the espresso and syrup together first for an evenly sweet drink.
4. Dust with ground cinnamon, stir and enjoy.

No espresso machine? Strong moka pot coffee or cold brew concentrate both work well. For the general method of building iced milk drinks, see our iced latte recipe.

Hot Horchata Latte

Horchata also makes a cozy hot latte. Gently heat 3/4 cup (180 ml) horchata in a saucepan or with a steam wand to about 140°F (60°C). Do not boil it: rice-based horchata can thicken and turn gluey when overheated. Froth briefly, pour over two shots of espresso and finish with cinnamon.

Horchata Latte Ratios

Tips and Variations

• Blend longer than you think. The smoother the rice is blended, the creamier and less gritty the horchata will be.
• Double strain. If your horchata still feels sandy, strain it a second time through a coffee filter.
• Add almonds. Soak 1/4 cup (35 g) blanched almonds with the rice for a richer, nuttier base.
• Make horchata ice cubes. Freeze horchata in an ice tray so your latte does not water down as it melts.
• Dirty horchata cold brew: stir cold brew into horchata at a 1:2 ratio for a big-batch pitcher.
• Spice it up: add a pinch of nutmeg or cardamom, or a strip of orange zest, to the soak.
• Choose a chocolatey coffee. Latin American beans with cocoa and nutty notes pair naturally with cinnamon and rice. Learn more about Mexican coffee, or try another cinnamon classic, café de olla.

Horchata Latte FAQ

What does a horchata latte taste like?

It tastes like a cinnamon-sweet iced latte with a light, creamy body. The rice adds a subtle nutty, cereal-like flavor, and the espresso gives it a roasty backbone.

Is horchata dairy-free?

Traditional Mexican rice horchata can be made completely dairy-free with just rice, water, cinnamon and sugar. Many recipes and store-bought versions add milk, so check the label or make your own if you avoid dairy.

Can I use cooked rice?

It is not ideal. Cooked rice makes a thicker, starchier drink that can turn gummy. Soaking raw rice gives the classic light, smooth texture.

How long does homemade horchata last?

Kept covered in the fridge, homemade horchata lasts about 3 to 4 days. Shake or stir before each use, since the rice solids settle at the bottom.

Make Your Own Horchata Latte

A horchata latte combines two crowd-pleasers: creamy, cinnamon-spiced horchata and bold espresso. Make a batch of horchata on the weekend and you can enjoy café-style iced lattes all week. For a nutty, cocoa-toned espresso, try our Latin American Blend; for easy batches, use our Cold Brew Coffee. Craving even more cinnamon? Our Cinnabun flavored coffee is a fun match. Every Feel Espresso order is roasted 1 to 5 days before delivery.