If you love coffee and sweet, cinnamon-y flavors, you have to try Horchata Cold Brew. It’s creamy, refreshing, and tastes like a hug in a cup. The best part? You can make it at home with just a few simple ingredients!
This recipe blends smooth cold brew with homemade horchata, a classic Mexican rice milk drink flavored with cinnamon and vanilla. It’s the perfect balance of bold coffee and cozy sweetness.
Let’s make it!
What You’ll Need
For the Horchata:
- 1 cup white rice
- 2 cinnamon sticks
- 4 cups water
- 1 cup whole milk (or oat/almond milk)
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
For the Cold Brew:
- 1 cup coarsely ground coffee
- 4 cups cold water
To Serve:
- Ice
- Ground cinnamon (for garnish)
Pro Tips
✅ Use coarsely ground coffee for the best cold brew—it keeps it smooth, not bitter.
✅ Soak the rice overnight for the creamiest horchata. If you’re short on time, soak for at least 4 hours.
✅ Strain well! Use a fine-mesh sieve or cheesecloth to remove all rice bits so your horchata is silky smooth.
✅ Adjust sweetness to your taste—add more condensed milk for a sweeter drink or less for a lighter version.
✅ Chill everything! This drink is best ice cold, so keep your horchata and cold brew in the fridge until ready to serve.
Tools You’ll Need
✔️ Large bowl
✔️ Blender
✔️ Fine-mesh sieve or cheesecloth
✔️ Pitcher
✔️ Coffee grinder (or pre-ground coffee)
✔️ Large jar or French press
✔️ Glasses for serving
Substitutions & Variations
✨ Swap whole milk for almond, oat, or coconut milk for a dairy-free version.
✨ Use maple syrup instead of condensed milk for a refined sugar-free option.
✨ Add a splash of caramel syrup or cinnamon dolce syrup for an extra treat.
✨ Want it extra creamy? Stir in a little half-and-half before serving.
Make-Ahead Tips
✔️ Make the cold brew the night before—it needs at least 12 hours to steep.
✔️ Soak the rice overnight so it’s ready to blend in the morning.
✔️ Store horchata in the fridge for up to 4 days. Just shake before using!
How to Make Horchata Cold Brew
Step 1: Soak the Rice & Cinnamon
In a large bowl, add 1 cup of white rice, 2 cinnamon sticks, and 4 cups of water. Let it sit at room temperature for at least 4 hours, or overnight for best results.
Step 2: Blend the Horchata Base
Pour the soaked rice, cinnamon, and water into a blender. Blend on high for 2-3 minutes until the mixture turns into a milky, slightly gritty liquid.
Step 3: Strain the Horchata
Pour the blended mixture through a fine-mesh sieve or cheesecloth into a pitcher. Press down with a spoon to extract all the liquid, then discard the rice solids.
Step 4: Sweeten the Horchata
Stir in 1 cup whole milk, 1/2 cup sweetened condensed milk, and 1 teaspoon vanilla extract until smooth. Refrigerate until cold.
Step 5: Brew the Cold Brew Coffee
In a large jar or French press, combine 1 cup coarsely ground coffee and 4 cups cold water. Stir, cover, and let it steep in the fridge for 12-18 hours.
Step 6: Strain the Cold Brew
Strain the coffee using a fine-mesh sieve or French press to remove the grounds.
Step 7: Assemble the Horchata Cold Brew
Fill a glass with ice. Pour in half cold brew and half horchata. Stir, sprinkle with ground cinnamon, and enjoy!
Leftovers & Storage
✔️ Store horchata in the fridge for up to 4 days—just shake before using.
✔️ Cold brew stays fresh for up to a week in the fridge.
✔️ Assemble fresh! Mix horchata and coffee just before serving to keep the flavors balanced.
Final Thoughts
This Horchata Cold Brew is a total game-changer! It’s sweet, creamy, and packed with smooth coffee flavor. Make a batch and let me know how you like it in the comments—can’t wait to hear what you think! ☕✨
