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!

Horchata FAQs

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

VVeganDFDairy FreePPaleo

Iced Turmeric Latte (Paleo, Vegan)

VVeganVGVegetarianGFGluten FreeDFDairy Free

Healthy Pumpkin Spice Latte

Iced Lavender Dirty Chai Latte

VVeganVGVegetarianGFGluten FreeDFDairy FreePPaleo

Vanilla Bean Iced Matcha Latte

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

I’m usually an iced coffee year-round girlie, but when it’s Boozy Hot Chocolate season, I wrap my hands around a steaming hot mug any chance I get. 

This recipe checks all of the winter drink boxes for me:

• It’s ridiculously warm and chocolatey (the only magic words this chocolate lover needs to hear)
• I can start sipping in less than 10 minutes—it’s that easy to make.
• Stirring in a splash of bourbon always gets the party going.

It’s my drink of choice for slow, chilly evenings spent on the couch and is perfect for holiday parties, too. I’ll usually mix it all up in a crockpot and serve the booze, marshmallows, and whipped cream on the side. My guests adore customizing their mugs with the alcohol and toppings of their choice!

Spiked Hot Chocolate Ingredients

Milk – I use whole milk when I want the richest, creamiest hot chocolate and non-dairy milk (something creamy, like full-fat oat milk or soy milk) when I’m not in the mood for dairy. 

Dark chocolate – I like using a chocolate bar with around 60% to 70% cocoa, but any good-quality dark chocolate will do.

Alcohol – I went with bourbon (I like Maker’s Mark or Four Roses) for this adult hot chocolate recipe, but you can easily use whiskey or spiced rum instead. I’ve listed which alcohol pairs best with hot chocolate in the FAQs below!

This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list. 

Variations

• Non-alcoholic – Just omit the alcohol for classic hot chocolate.
• Less sweet – The sugar is optional here, so feel free to omit it from the recipe for a less sweet version. Or, if you prefer a more natural option, maple syrup, date syrup, and coconut sugar all work well as substitutes.
• Mocha – Make this a boozy mocha with a shot of espresso, a splash of strong coffee, or spike it with Kahlúa.
• Peppermint hot chocolate – Add a splash of peppermint schnapps or a few drops of peppermint extract.
• Orange chocolate – Add a splash of orange liqueur (like Cointreau) or a few drops of orange extract. You can also add booze to my orange hot chocolate. 

How to Make Boozy Hot Chocolate

Step 1: Heat the milk and chocolate. Warm the milk and chopped chocolate in a large saucepan over medium heat, whisking continuously, until the chocolate melts. 

Step 2: Add the rest. Add the cocoa powder, sugar, bourbon, and vanilla, then remove the pot from the heat. Stir until smooth.

Step 3: Garnish and serve. Pour the spiked hot cocoa into a mug, top with whipped cream, and enjoy!

Erin’s Tips and Tricks

• I cannot emphasize this enough: never let the milk boil. Heating it gently over medium-low heat ensures the chocolate melts evenly and keeps your drink velvety smooth.
• Keep stirring the chocolate as it melts for those luxurious, café-quality sips. For a lighter or frothier version, whip the hot cocoa with a milk frother after mixing in the remaining ingredients. 
• You can serve the boozy cocoa in a crockpot at parties, too. Triple the recipe, and combine the ingredients (except the alcohol) in a slow cooker on low heat until everything is melted and smooth. Stir in the bourbon just before serving, or set the bottle on the side so guests can spike their own (or not!). 

Spiked Hot Chocolate FAQs

Storage

Make ahead: Make the hot chocolate base without the alcohol, let it cool, and then refrigerate it overnight. When you’re ready to serve, reheat it gently on the stovetop or in a slow cooker and stir in the booze just before serving. 

Refrigerator: Any leftover hot chocolate (without the alcohol) can be refrigerated in an airtight container for up to 3 days. It reheats perfectly over low heat on the stove.

Freezer: Once cooled completely, you can freeze the hot chocolate base (again, without alcohol) for up to 2 months in a freezer-safe container or silicone ice cube tray. Thaw in the fridge overnight, then gently reheat on the stove. Add the booze at the end.

Pumpkin Cold Brew Ingredients

Heavy cream – Heavy cream is going to create the frothiest texture, and therefore it’s ideal if you’re wanting to replicate the Starbucks pumpkin cream cold brew. However, you can use half and half and technically even whole milk if you prefer (see ‘Variations’ section below for more info on this)

Pumpkin – Always use canned pumpkin puree, not pumpkin pie mix!

Maple syrup – Maple syrup pairs better with pumpkin and pumpkin spices than honey does, in my opinion. I found 1 1/2 teaspoons to be the perfect amount of sweetness, but feel free to play around to see if you like it more or less sweet.

Spices – A combination of pumpkin pie spice and cinnamon yields the best results.

Cold brew – You can either use store-bought or make your own homemade cold brew (it’s super easy!).

See the recipe card below for full information on ingredient quantities and instructions.

How to Make Pumpkin Cream Cold Brew

Step 1: Add ingredients to a cup. Start by adding the heavy cream, pumpkin, maple syrup, pumpkin pie spice, and cinnamon to a glass.

Step 2: Whisk. Use a hand whisk to mix the ingredients together until frothy, about 30 seconds.

Step 3: Assemble. Fill a glass with ice then add the cold brew. Slowly pour the pumpkin cream cold foam overtop and enjoy!

Erin’s Tips and Tricks

• If you don’t own a hand whisk, add the ingredients to a small blender and blend for 10 seconds instead.
• This recipe makes enough for 2 drinks, so you and your partner/friend/sibling can enjoy one with you. Or, only use half, then store the other half in a jar with a lid until the next morning. Simply re-whisk it and it should be good to go!

Pumpkin Cream Cold Brew FAQs