Horchata Cold Brew

I want to share my favorite coffee drink with you. It’s called Horchata Cold Brew. Think of the smoothest iced coffee you’ve ever had, but make it creamy and add a touch of cinnamon. That’s what this is!

I used to buy fancy coffee drinks all the time, but they were so expensive. Then my friend Apple showed me how to make this at home. I couldn’t believe how easy and tasty it was.

This drink mixes two simple things:

1. Cold brew coffee (which is just coffee that’s been soaked in cold water)
2. Horchata (a sweet, milky drink made from rice and cinnamon)

Yes, you’ll need to plan ahead because some ingredients need to soak overnight. But don’t worry, it’s as easy as putting things in water and waiting. Most of the time, you’re not doing anything at all.

I make this every weekend now. It costs way less than coffee shop drinks and tastes even better.

Ready to try it? I’ll show you exactly how to make it, step by step. If I can make it, you definitely can, too!

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Quick Facts

Horchata Cold Brew is a Mexican-inspired layered beverage that combines two distinct components: traditional rice-based horchata and cold-brewed coffee. The horchata is made by steeping white rice and cinnamon overnight, then blending and straining the mixture before adding milk and vanilla. The cold brew component is created by steeping coarsely ground coffee in cold water for 12-18 hours. When combined over ice, these elements create a balanced drink that pairs coffee’s deep, smooth flavor with horchata’s creamy, cinnamon-spiced sweetness.

• Prep Time: 5 minutes (plus overnight soaking)
• Steep Time: 12-18 hours
• Total Time: 24 hours
• Servings: 6-8 drinks
• Calories: 165 per serving
• Difficulty Level: Medium

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Equipment Needed

• Blender: Essential for breaking down the rice to create smooth horchata
• Fine-mesh sieve: For straining both the horchata and cold brew (2 separate sieves recommended)
• Cheesecloth: Additional filtering for extra-smooth results
• Large glass jar or French press: For steeping the cold brew (32 oz minimum)
• Coffee grinder: For grinding whole coffee beans to the perfect coarse consistency
• Large bowl: For soaking the rice and cinnamon
• Glass pitcher: For storing the finished horchata (1-quart capacity)
• Measuring cups and spoons: For precise ingredient portions
• Tall glasses: For serving (12-16 oz recommended)

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Ingredients

For the Horchata:

• 1 cup white rice (long-grain preferred)
• 2 cinnamon sticks (Mexican canela if available)
• 4 cups filtered water
• 1 cup whole milk (or plant-based alternative)
• 1/2 cup sweetened condensed milk
• 1 teaspoon pure vanilla extract

For the Cold Brew:

• 1 cup coarsely ground coffee (medium-dark roast recommended)
• 4 cups cold filtered water

For Serving:

• Ice cubes
• Ground cinnamon for garnish
• Optional: cinnamon stick for garnish

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Instructions

Start this recipe the night before you want to drink it.

The Night Before:

First, make the rice mixture. Rinse 1 cup of white rice with cold water until the water runs clear. Put the rinsed rice in a large bowl. Add 2 cinnamon sticks and 4 cups of cold water. Cover the bowl and leave it on your counter overnight.

Next, prepare the cold brew. Grind 1 cup of coffee beans until they look like coarse sand. Put the ground coffee in a large jar or pitcher. Add 4 cups of cold water and stir gently. Cover the jar and put it in your fridge overnight.

The Next Day:

Pour your soaked rice mixture (water and all) into your blender. Blend for 2-3 minutes until it looks smooth and milky. Put a fine strainer or cheesecloth over a pitcher. Pour the blended rice mixture through it. Press gently with a spoon to get all the liquid out. You can throw away the rice pulp.

Now make it creamy. Pour 1 cup of whole milk, 1/2 cup of sweetened condensed milk, and 1 teaspoon of vanilla into your strained rice milk. Stir well until everything is mixed. Put it in the fridge to get cold.

Strain your cold brew coffee. Put a fine strainer over a clean jar and pour the coffee through it to remove all the grounds. Put the strained coffee back in the fridge.

When you’re ready to drink it, fill a tall glass with ice. Pour in equal amounts of your cold brew and horchata mixture. Give it a gentle stir. If you like, sprinkle some ground cinnamon on top.

Your drink will stay fresh for up to 4 days if you keep the horchata and cold brew separate in the fridge. Just shake the horchata well before using it again.

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Pro Tips

• Use filtered water for both horchata and cold brew for cleanest taste
• Don’t skip the overnight soaking—it’s crucial for proper rice softening
• Double-strain both horchata and cold brew for extra smoothness
• Keep ingredients and serving glasses well-chilled
• Adjust the ratio of coffee to horchata based on preferred strength
• Use freshly ground coffee beans for optimal flavor

Serving Suggestions

• Serve over coffee ice cubes to prevent dilution
• Pair with Mexican sweet bread (pan dulce) or churros
• Add a drizzle of caramel sauce for extra indulgence
• Serve in clear glasses to showcase the beautiful layering
• Garnish with a sprinkle of Mexican chocolate for special occasions

Troubleshooting

• Grainy Horchata: Blend longer and strain multiple times
• Bitter Coffee: Use coarser grind or reduce steeping time
• Too Sweet: Reduce condensed milk or dilute with regular milk
• Too Strong: Adjust coffee-to-horchata ratio or add more ice
• Separation: Normal occurrence—stir before drinking

Ingredient Alternatives

• Rice: Substitute long-grain rice with medium-grain or arborio
• Milk: Use any plant-based milk (almond, oat, coconut)
• Sweetened Condensed Milk: Replace with maple syrup or agave
• Coffee: Decaf coffee works well for caffeine-free version
• Cinnamon: Ground cinnamon can replace sticks (use 2 teaspoons)

Storage

• Store horchata and cold brew separately
• Horchata keeps 4-5 days refrigerated
• Cold brew stays fresh 7-10 days refrigerated
• Shake horchata well before each use
• Do not freeze or heat—serve cold only

Variations

• Mocha Horchata: Add 2 tablespoons cocoa powder
• Spiced Version: Include 1/4 teaspoon nutmeg and cardamom
• Coconut Horchata: Use coconut milk and add toasted coconut
• Vanilla Bean: Replace extract with scraped vanilla pod
• Extra Rich: Add a splash of heavy cream when serving

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FAQs

Q: Can I make this without a blender? A: While a blender is recommended, you can use a food processor, though the texture may be slightly different.

Q: How long does the preparation really take? A: Active prep time is about 15 minutes, but plan for 24 hours total with soaking and steeping.

Q: Can I make this dairy-free? A: Yes! Use plant-based milk and coconut condensed milk for a dairy-free version.

Q: Why is my cold brew too strong/weak? A: Adjust the coffee-to-water ratio or steeping time to match your preference.

Q: Can I use pre-ground coffee? A: Yes, but freshly ground coffee will provide the best flavor. Ensure it’s coarsely ground.

You did it! You’ve made your own Horchata Cold Brew at home. Yes, it takes a day to make. But now you can enjoy a special coffee drink that tastes just as good as the ones from coffee shops – and save money, too!

Don’t worry if your first try isn’t perfect. You might want it sweeter, or with more coffee, or with different milk – and that’s okay! Try something different each time until it tastes just right for you.

Keep your coffee and horchata separate in the fridge. You can make a fresh glass whenever you want one. Share it with friends, enjoy it at breakfast, or treat yourself to an afternoon coffee break.

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