This Horchata Latte is the coffee upgrade you’ve been looking for! Make it hot or iced with the easy homemade horchata and your choice of milk for a refreshing, cinnamon-infused treat.
Why you’ll love this recipe!
Upgraded latte – Make your hot or iced latte with horchata and milk to put a sweet, refreshing, and cinnamony spin on your favorite drink.
Dairy-free – Horchata is easy to make with rice, water, cinnamon, and sugar, making it a naturally dairy-free (and just plain delicious) drink or milk alternative.
Versatile – This is my new favorite milk swap for my iced lattes, morning coffee, and cold brew. I also love sipping on a glass when we’re having these honey ginger pork tacos for dinner!
If you’ve sipped on authentic Mexican horchata before, then you know it’s so much more than rice milk—it’s a creamy, sweet, cinnamon-laced escape to paradise. I had my first sip at a taqueria years ago and have loved it ever since. Now, I make a big batch every summer.
What makes horchata so magical is how humble ingredients—rice, water, sugar, cinnamon sticks, and vanilla—so easily transform into a drink that tastes like it took all day to make. In this Horchata Latte recipe, I took this refreshing concoction one step further: frothy milk, a shot of espresso, and the homemade horchata served in a clay mug or over a mountain of ice. It’s my idea of a perfect midday pick-me-up!
Horchata Latte Ingredients
White rice – Any type of long-grain white rice is perfect.
Cinnamon sticks – They infuse the horchata mixture with its signature warm, cinnamony flavors. I don’t recommend using ground cinnamon because it makes the horchata grainy.
Brown sugar – Brown sugar + cinnamon = ♥️ If you’re all out, feel free to use cane sugar or coconut sugar instead.
Espresso – You can brew the espresso shots yourself or buy them from your local coffee shop.
Milk – I always make this latte with a 50-50 mix of horchata and milk (dairy or dairy-free). I personally thought the latte was too sweet when I made it only with horchata, but test out different ratios of horchata to milk to see what you prefer!
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Add almonds – For a more authentic horchata recipe, add 1/2 cup of blanched and slivered almonds to the soaking mixture.
- Sweetener options – You can make horchata with any sweetener you like, granulated or liquid! For a less sweet drink, reduce the sweetener to 1/4 cup.
- Espresso substitute – Swap the espresso for homemade cold brew or 1/2 cup of strongly brewed coffee.
How to Make a Horchata Latte
Step 1: Make the horchata. Add the rice, water, cinnamon, brown sugar, vanilla, and salt to a large bowl, then cover and set it aside.
Step 2: Blend. Pour the rice/cinnamon/water mixture into a blender and blend until smooth.
Step 3: Strain. Place a nut milk bag over a large bowl, then pour in the horchata. Twist the top closed and gently squeeze to strain the horchata through the bag.
Step 4: Chill. Transfer the horchata to a pitcher and store it in the refrigerator for later.
Step 5: Make the latte. Pour a shot of espresso into a mug or glass with ice, then top with half milk (cold or steamed) and half of the horchata mixture. Sprinkle ground cinnamon on top and enjoy!
Erin’s Tips and Tricks
- It’s always a good idea to rinse the rice under cold running water until the water runs clear before making a horchata recipe.
- You may need to blend the horchata ingredients in batches if your blender is on the smaller side.
- I like to strain the blended rice/water/cinnamon mixture through a nut milk bag, but you can also use a fine mesh strainer or a piece of cheesecloth layered over the strainer.
- Remember: the more you strain the horchata, the smoother it will be. Strain it two to three times if you’d prefer a smoother drink with very little sediment.
- The exact amount of milk/horchata you need depends on the size of the glass or mug you’re using for the latte. Use more or less as needed!
My Pro Tip
Soaking Time
Soaking is one of the most important steps of making homemade horchata! Steeping the rice and cinnamon in water for at least 6 hours gives them plenty of time to soften and release their flavors. I like to soak mine overnight in the fridge for maximum flavor.
Horchata FAQs
It’s completely normal for the blended rice and water to separate. Just give the horchata a really good stir before using, and it will come together again.
When I have horchata in the fridge, it’s 100% going into my coffee that day. It’s fantastic in any latte, this iced bulletproof coffee, or just a regular cup of joe.
I love sipping on a cold glass, too. It’s a delicious sweet treat on its own or served alongside other Mexican-inspired recipes, like these crockpot beef tacos and these vegetarian fajitas.
Storage
Refrigerator: Chill the blended and strained horchata for up to 5 days.
Freezer: You can also freeze horchata for up to 3 months. I recommend pouring the horchata into ice cube trays and keeping the solid cubes in a freezer-safe container. Just drop a couple of cubes into a glass, top with espresso and milk, and enjoy!
More Latte Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Start by making the horchata: Add the rice, water, cinnamon, brown sugar, vanilla, and salt to a large bowl, then cover with a lid and let it sit at room temperature for 6 hours, or overnight in the refrigerator.
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Next, pour the entire rice/cinnamon/water mixture into a blender and blend on high for 1 minute. NOTE: depending on the size of your blender, you may need to do this in batches (I was able to do it in 2 batches).
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Place a nut milk bag or fine mesh strainer over a large bowl, then pour the horchata from the blender through the bag and gently squeeze. This helps to remove any graininess and remaining cinnamon stick chunks.
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Transfer the mixture into a pitcher or pitcher-like container and store it in the refrigerator for up to 5 days.
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For the latte: pour the espresso into a mug or glass, then top with half milk and half of the horchata mixture. Enjoy!
- The exact amount of milk/horchata you need depends on the size of the glass or mug you use.
- You can also ONLY use horchata if you want instead of half horchata half milk; I personally found this to be too sweet, but test it out and see what ratio of horchata to milk you prefer!
*Calories are per serving and are an estimation
Calories: 134kcal | Carbohydrates: 30g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 0.3mg
