Matcha Horchata

If you love creamy, cinnamon-spiced horchata and earthy, vibrant matcha, this Matcha Horchata is about to be your new favorite drink! It’s smooth, refreshing, and perfectly balanced, with a hint of vanilla, warm cinnamon, and that signature green tea kick.

The best part? It’s super easy to make—just soak, blend, and chill!

Let’s get started!

What You’ll Need

For the Horchata Base:

1 cup white rice
2 cups water
1 cinnamon stick
1 tsp vanilla extract
2 cups milk (or almond milk for dairy-free)
¼ cup sweetened condensed milk (or maple syrup for vegan)

For the Matcha Mix:

1 tsp matcha powder
½ cup hot water (not boiling!)

For Serving:

Ice cubes
Ground cinnamon for garnish

Pro Tips

Don’t rush the soaking! Let the rice sit in water overnight to get the best flavor.
Use high-quality matcha. It makes a big difference in taste and color.
Blend well, but strain for smoothness. This removes any rice grit and makes the drink silky.
Sweeten to taste. Adjust the condensed milk or maple syrup depending on your preference.
Make it extra fancy! Top with whipped cream and a drizzle of honey for a dessert-like treat.

Tools You’ll Need

Large jar or bowl (for soaking)
Blender
Fine mesh strainer
Whisk (matcha whisk or regular)
Clear glass for serving

Substitutions & Variations

Dairy-free option: Use almond milk, oat milk, or coconut milk.
Stronger matcha flavor: Double the matcha for an extra kick.
Sweeter version: Add ½ tsp cinnamon sugar to the matcha mix.
Iced latte version: Serve over crushed ice with extra frothed milk on top.

Instructions

Step 1: Soak the Rice

1. Rinse the rice.

Place white rice and cinnamon stick in a large bowl and rinse with water until the water runs clear.

A super close-up, top-down shot of white rice and a cinnamon stick sitting in a bowl of water

2. Soak overnight.

Add 2 cups of fresh water, cover, and let sit for at least 6 hours or overnight for the best flavor.

A super close-up, top-down shot of a covered bowl with white rice soaking in water

Step 2: Blend the Horchata Base

3. Blend everything.

In a blender, combine the soaked rice and cinnamon stick (with the soaking water), vanilla extract, milk, and sweetened condensed milk. Blend on high for 1–2 minutes until smooth.

A super close-up, top-down shot of a blender filled with white rice, cinnamon stick, milk, and vanilla extract

4. Strain the mixture.

Pour through a fine mesh strainer or cheesecloth into a pitcher to remove any leftover rice bits.

A super close-up, top-down shot of creamy horchata being strained through a fine mesh sieve into a glass pitcher

Step 3: Prepare the Matcha

5. Whisk the matcha.

In a small bowl, whisk matcha powder and hot water until smooth and frothy.

A super close-up, top-down shot of a bamboo whisk frothing bright green matcha in a small bowl

Step 4: Assemble the Drink

6. Fill a glass with ice.

Pour the horchata base over the ice.

A super close-up, top-down shot of creamy horchata being poured over ice cubes in a clear glass

7. Slowly add the matcha.

Pour the matcha mix over the horchata for a beautiful two-layered effect.

A super close-up, top-down shot of vibrant green matcha being poured over the creamy horchata

8. Garnish & serve.

Sprinkle ground cinnamon on top and enjoy!

A super close-up, top-down shot of the finished Matcha Horchata, topped with a dusting of cinnamon

Leftovers & Storage

Store in the fridge for up to 3 days. Shake well before serving as the rice may settle.
Best served fresh! The matcha will settle over time, so whisk or shake before drinking.

Wrap-Up

And that’s it—your Matcha Horchata is ready to enjoy! It’s creamy, slightly spiced, and packed with earthy matcha goodness in every sip. Try it out, take a pic, and let me know how it turned out. Cheers! 🍵✨