Iced Horchata Coffee (Horchata Latte) is a delicious blend of traditional Mexican horchata and coffee. If you love coffee, then this version will be your new favorite to sip on a hot summer day.
About This Recipe
Iced Horchata Coffee (Horchata Latte) is the combination of the two best things, coffee, and horchata.
It is a sweet drink where ground coffee is steeped along with regular horchata (pronounced OR-CHA-TA) ingredients, to enhance the flavor of this refreshing Mexican summer drink.
Horchata is a traditional Mexican drink that is often prepared in summer with ingredients such as almonds, rice, cinnamon, water, vanilla extract, condensed milk, and sugar. It is creamy, earthy, and nutty in taste and is served in most Mexican restaurants all over the world.
Horchata Iced Coffee just like the strawberry horchata is a version of the classic drink and can be served at any time of the year.
Be it hot or chilled, horchata latte tastes great both ways. But personally, I prefer to make it chilled to enjoy on a hot summer day.
You can adjust the ingredients in your coffee, depending on how sweet and creamy you want it to be.
I prefer to make fresh horchata at home, as the homemade one is prepared with high-quality ingredients and is free of preservatives. But if you are short on time, you can use store-bought horchata too.
Rice – Use any white rice with a nice fragrance to make this drink. My personal choice is Basmati rice.
Ground coffee – Use any ground coffee that you have. The coarse ground will be perfect as it will be easier to strain.
Almonds – Almonds add a nutty flavor and some more nutrition goodness to this drink. Crushing the almonds slightly will make the grinding easier.
Cinnamon – Do not miss the cinnamon sticks. It adds a unique flavor and aroma that no other ingredient will do. Crush the cinnamon lightly before grinding.
Sweetener – I have used sweetened condensed milk and sugar. You can add brown sugar or piloncillo (a Mexican sugar) instead.
Milk – Use whole milk (full-fat milk) for the best creamy texture.
Vanilla – Just a hint of vanilla extract will really make a difference in the flavor.
Add some unsweetened coconut flakes while grinding to make coconut coffee horchata.
How To Make Horchata Coffee
Add 1 cup white rice, 1 cup ground coffee, ¼ cup crushed almonds, 1 cup of filtered water, and 2 crushed cinnamon stick to the large jar of a high-speed blender and blend to make a coarse paste.
Transfer the paste to a large pitcher.
Add the remaining filtered water to the pitcher and stir until combined.
Cover the pitcher with a lid or cling wrap and keep it on the countertop for 8-10 hours.
Strain the mixture using a fine-mesh strainer or a nut-milk bag.
Add ½ cup sweetened condensed milk, 2 cups of whole milk, 1 teaspoon vanilla extract, and ¼ cup sugar, and mix well until the sugar is dissolved.
Check for sugar and add more if needed.
Refrigerate the drink for a few hours. Serve chilled over a few ice cubes. You can also heat it and serve it warm.
Frequently Asked Questions
Just mix brewed coffee with the store-bought horchata, add some ice cubes and your iced coffee horchata is ready.
You can also use french press cold brew coffee or shot of espresso and add it to the readymade horchata to make an instant version.
Just skip adding milk and condensed milk and enjoy this delicious drink as it is. If you want a creamy version, you can add vegan milk options such as almond milk, soy milk, or coconut milk.
This drink is best served chilled over a few ice cubes.
Spike it with tequila, or rum for an adult version.
If you want to drink it hot, then heat it until hot and serve it in mugs with a sprinkle of extra cinnamon on top.
You can also freeze it in popsicle molds and enjoy it as ice lollies.
Coffee horchata can be stored in the fridge for about 5 to 7 days in a glass container. Shake it well before serving it again.
You can freeze it for about a month. Just thaw it in the refrigerator and enjoy it when it melts. Make sure to stir well before serving.
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Iced Horchata Coffee Recipe (Horchata Latte)
- 1 cup uncooked white rice
- 1 cup ground coffee
- ¼ cup almonds (lightly crushed)
- 4 cups filtered water (divided)
- 2 cinnamon sticks (lightly crushed)
- ½ cup sweetened condensed milk
- 2 cups whole milk (full-fat milk)
- 1 teaspoon vanilla extract
- ¼ cup sugar
- Add white rice, ground coffee, almonds, 1 cup water, and cinnamon stick to the large jar of a high-speed blender and blend to make a coarse paste.
- Transfer the paste to a large pitcher.
- Add the remaining 3 cups of water to the pitcher and stir until combined.
- Cover the pitcher with a lid or cling wrap and keep it on the countertop for 8-10 hours.
- Strain the mixture using a fine-mesh strainer or a nut-milk bag.
- Add condensed milk, milk, vanilla extract, and sugar, and mix well until the sugar is dissolved.
- Check for sugar and add more if needed.
- Refrigerate the drink for a few hours. Serve chilled over a few ice cubes. You can also heat it and serve it warm.