{"id":129347,"date":"2026-03-14T05:00:45","date_gmt":"2026-03-14T09:00:45","guid":{"rendered":"https:\/\/thealmondeater.com\/?p=129347"},"modified":"2026-03-12T14:04:04","modified_gmt":"2026-03-12T18:04:04","slug":"horchata-latte-hot-or-iced","status":"publish","type":"post","link":"https:\/\/thealmondeater.com\/horchata-latte-hot-or-iced\/","title":{"rendered":"Horchata Latte (Hot or Iced!)"},"content":{"rendered":"\n

This Horchata Latte<\/strong> is the coffee upgrade you’ve been looking for! Make it hot or iced with the easy homemade horchata and your choice of milk for a refreshing, cinnamon-infused treat.<\/p>\n\n\n\n

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Why you’ll love this recipe!<\/h2>\n\n\n\n
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Upgraded latte<\/strong> – Make your hot or iced latte with horchata and milk to put a sweet, refreshing, and cinnamony spin on your favorite drink.<\/p>\n\n\n\n
Dairy-free<\/strong> – Horchata is easy to make with rice, water, cinnamon, and sugar, making it a naturally dairy-free (and just plain delicious) drink or milk alternative.<\/p>\n\n\n\n
Versatile<\/strong> – This is my new favorite milk swap for my iced lattes, morning coffee, and cold brew. I also love sipping on a glass when we’re having these honey ginger pork tacos<\/a> for dinner!<\/p>\n\n<\/div><\/div>\n\n\n
Table of Contents<\/h2>
Why you’ll love this recipe!<\/a><\/li>
Horchata Latte Ingredients<\/a><\/li>
How to Make a Horchata Latte<\/a><\/li>
Erin’s Tips and Tricks<\/a><\/li>
Soaking Time<\/a><\/li>
Horchata FAQs<\/a><\/li>
Storage<\/a><\/li>
More Latte Recipes<\/a><\/li>
Horchata Latte (Hot or Iced!) Recipe<\/a><\/li><\/ul><\/div>\n\n\n
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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.<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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!<\/p>\n\n\n\n
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Serve this latte alongside these coffee overnight oats<\/a><\/strong> (for extra caffeine!), these Turkish eggs<\/a><\/strong> or with a side of breakfast potatoes<\/a><\/strong>. <\/li>\n<\/ul>\n<\/div>\n\n\n\n
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Horchata Latte Ingredients<\/h2>\n\n\n\n
White rice<\/strong> – Any type of long-grain white rice is perfect.<\/p>\n\n\n\n
Cinnamon sticks<\/strong> – They infuse the horchata mixture with its signature warm, cinnamony flavors. I don’t recommend using ground cinnamon because it makes the horchata grainy.<\/p>\n\n\n\n
Brown sugar<\/strong> – Brown sugar + cinnamon = ♥️ If you’re all out, feel free to use cane sugar or coconut sugar instead.<\/p>\n\n\n\n
Espresso<\/strong> – You can brew the espresso shots yourself or buy them from your local coffee shop.<\/p>\n\n\n\n
Milk<\/strong> – 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 <\/em>with horchata, but test out different ratios of horchata to milk to see what you prefer!<\/p>\n\n\n\n
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. <\/em><\/p>\n\n\n\n
Variations<\/h3>\n\n\n\n\n
Add almonds<\/strong> – For a more authentic horchata recipe, add 1\/2 cup of blanched and slivered almonds to the soaking mixture.<\/li>\n\n\n\n
Sweetener options<\/strong> – You can make horchata with any sweetener you like, granulated or liquid! For a less sweet drink, reduce the sweetener to 1\/4 cup.<\/li>\n\n\n\n
Espresso substitute<\/strong> – Swap the espresso for homemade cold brew<\/a> or 1\/2 cup of strongly brewed coffee.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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How to Make a Horchata Latte<\/h2>\n\n\n\n
Step 1: Make the horchata<\/strong>. Add the rice, water, cinnamon, brown sugar, vanilla, and salt to a large bowl, then cover and set it aside. <\/p>\n\n\n\n
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Step 2: Blend<\/strong>. Pour the rice\/cinnamon\/water mixture into a blender and blend until smooth.<\/p>\n\n\n\n
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Step 3: Strain<\/strong>. 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.<\/p>\n\n\n\n
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Step 4: Chill<\/strong>. Transfer the horchata to a pitcher and store it in the refrigerator for later.<\/p>\n\n\n\n
Step 5: Make the latte<\/strong>. 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! <\/p>\n\n\n\n
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Erin’s Tips and Tricks<\/h2>\n\n\n\n
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It’s always a good idea to rinse the rice under cold running water<\/strong> until the water runs clear before making a horchata recipe.<\/li>\n\n\n\n
You may need to blend the horchata ingredients in batches<\/strong> if your blender is on the smaller side.<\/li>\n\n\n\n
I like to strain the blended rice\/water\/cinnamon mixture through a nut milk bag<\/strong>, but you can also use a fine mesh strainer or a piece of cheesecloth layered over the strainer.<\/li>\n\n\n\n
Remember: the more you strain the horchata, the smoother it will be.<\/strong> Strain it two to three times if you’d prefer a smoother drink with very little sediment.<\/li>\n\n\n\n
The exact amount of milk\/horchata you need depends on the size of the glass or mug<\/strong> you’re using for the latte. Use more or less as needed!<\/li>\n<\/ul>\n\n\n
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My Pro Tip<\/p>\n\n\n\n
Soaking Time<\/h2>\n\n\n\n
Soaking is one of the most important steps of making homemade horchata! Steeping the rice and cinnamon in water for at least 6 hours<\/strong> gives them plenty of time to soften and release their flavors. I like to soak mine overnight in the fridge for maximum flavor.<\/p>\n\n<\/div>\n\n\n
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Horchata FAQs<\/h2>\n\n\n\n
<\/strong>Why did my horchata separate?<\/strong>
It’s completely normal for the blended rice and water to separate. Just give the horchata a really good stir before using, and it will come together again.<\/p> <\/div>
<\/strong>How else can I serve horchata?<\/strong>
When I have horchata in the fridge, it’s 100% going into my coffee that day. It’s fantastic in any latte, this iced bulletproof coffee<\/a>, or just a regular cup of joe.

I love sipping on a cold glass, too. It’s a delicious sweet treat on its own or served alongside other Mexican-inspired recipes, like these crockpot beef tacos<\/a> and these vegetarian fajitas<\/a>.<\/p> <\/div> <\/div>\n<\/div>\n\n\n\n
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Storage<\/h2>\n\n\n\n
Refrigerator<\/strong>: Chill the blended and strained horchata for up to 5 days.<\/p>\n\n\n\n
Freezer<\/strong>: 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!<\/p>\n\n\n\n
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More Latte Recipes<\/h2>\n\n<\/div><\/header>
$\"iced$ <\/a><\/div>
VVegan<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
Iced Turmeric Latte (Paleo, Vegan)<\/a><\/h3><\/div><\/article>
$\"pumpkin$ <\/a><\/div>
VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a><\/div>
Healthy Pumpkin Spice Latte<\/a><\/h3><\/div><\/article>
$\"A$ <\/a><\/div>
Iced Lavender Dirty Chai Latte<\/a><\/h3><\/div><\/article>
$\"iced$ <\/a><\/div>
VVegan<\/span><\/span><\/a>VGVegetarian<\/span><\/span><\/a>GFGluten Free<\/span><\/span><\/a>DFDairy Free<\/span><\/span><\/a>PPaleo<\/span><\/span><\/a><\/div>
Vanilla Bean Iced Matcha Latte<\/a><\/h3><\/div><\/article><\/div><\/section>\n\n\n
If you made this recipe, be sure to leave a comment and star rating below. Thanks!<\/strong><\/p>\n<\/div>\n\n\n
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