Homemade Horchata Cold Brew Recipe

I'll be honest, I'm not really a coffee person. Too bitter, too harsh, just not my thing. But last summer, my neighbor Ellen brought over this incredible drink that completely changed my mind. It was creamy, sweet, and had this amazing cinnamon flavor that made the coffee taste like dessert.

When she told me it was horchata cold brew, I begged her for the recipe. Now I make it every weekend, and even my coffee-loving friends say it's better than anything they've had at fancy cafes. This recipe combines smooth cold brew with homemade cinnamon rice milk to create the most delicious coffee drink you'll ever taste.

The best part? It costs a fraction of what you'd pay at a coffee shop.

Why You'll Love This Recipe

This horchata cold brew combines the best of both worlds - rich, smooth cold brew coffee with creamy, cinnamon-spiced horchata that tastes like liquid heaven. I've been making this for years, and it never fails to impress guests while saving me tons of money compared to fancy coffee shops.

The overnight prep means you wake up to an almost-ready treat, and you can customize everything from sweetness to dairy preferences. It's naturally flavored with real cinnamon and rice, giving you that authentic Mexican café experience right at home.

Ingredients

• 1 cup white rice (long-grain preferred)
• 2 cinnamon sticks (Mexican canela if available)
• 8 cups filtered water (divided)
• 1 cup whole milk (or plant-based alternative)
• ½ cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 cup coarsely ground coffee (medium-dark roast)
• Ice cubes for serving
• Ground cinnamon for garnish

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I chose these specific ingredients because they create the perfect balance of flavors and textures. Long-grain rice breaks down beautifully when blended, creating that signature creamy horchata base. Mexican cinnamon sticks have a sweeter, more delicate flavor than regular cassia cinnamon.

The combination of whole milk and sweetened condensed milk gives you richness without being too heavy, while filtered water ensures your cold brew tastes clean and pure.

Equipment

• Blender - Essential for breaking down the soaked rice into smooth, creamy horchata
• Fine-mesh sieve - Strains out rice pulp and coffee grounds for smooth results
• Cheesecloth - Provides extra filtration for restaurant-quality smoothness
• Large glass jar - Steeps cold brew coffee (32 oz minimum capacity)
• Coffee grinder - Creates the perfect coarse grind for optimal extraction
• Large bowl - Holds rice mixture during overnight soaking
• Glass pitcher - Stores finished horchata (1-quart capacity)
• Measuring cups - Ensures proper ingredient ratios
• Tall glasses - For serving (12-16 oz recommended)

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How To Make

1. Start this recipe the night before you want to drink it. Trust me, the waiting is worth every sip.
2. Rinse your rice under cold water until the water runs completely clear - this removes excess starch that can make your horchata gummy. Place the clean rice in a large bowl with the cinnamon sticks and 4 cups of filtered water. Cover and let it sit on your counter overnight.
3. While your rice soaks, prepare the cold brew by grinding your coffee beans to a coarse consistency that looks like rough sand. Combine the ground coffee with 4 cups of cold water in your large jar, stir gently to ensure all grounds are wet, then cover and refrigerate overnight.
4. The next morning, pour your entire rice mixture into the blender and blend for 2-3 minutes until it looks smooth and milky white. Set up your fine-mesh sieve over a pitcher and strain the blended mixture, pressing the pulp gently with a spoon to extract every drop of liquid.
5. Add the whole milk, sweetened condensed milk, and vanilla extract to your strained rice milk, whisking until completely combined. The mixture should be creamy and aromatic with a beautiful pale color.
6. Strain your cold brew through a fine-mesh sieve into a clean container, making sure to remove all the coffee grounds. The liquid should be smooth and dark.
7. When ready to serve, fill a tall glass with ice and pour equal parts cold brew and horchata mixture. Stir gently to combine and dust with ground cinnamon for the perfect finishing touch.

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Tips from Lola's Kitchen

• Always use filtered water, tap water can give your drink an off taste that ruins the whole experience
• Don't rush the soaking process, 12 hours minimum or your rice won't break down properly
• Blend the rice mixture longer rather than shorter, smooth horchata is worth the extra minute
• Keep your serving glasses in the freezer for 10 minutes before serving for an extra-cold treat
• Make coffee ice cubes with leftover cold brew to prevent dilution
• Shake the horchata well before each use, separation is totally normal

Substitutions

• Rice alternatives: Arborio or medium-grain rice work fine, just expect slightly different texture
• Dairy-free options: Oat milk, almond milk, or coconut milk all work beautifully
• Sweetener swaps: Replace condensed milk with maple syrup, agave, or coconut condensed milk
• Decaf version: Use decaf coffee beans for evening enjoyment
• Cinnamon stick substitute: 2 teaspoons ground cinnamon work in a pinch

Troubleshooting

• Grainy horchata: Blend longer and strain through cheesecloth twice
• Bitter cold brew: Use a coarser grind or reduce steeping time to 12 hours
• Too sweet: Add more regular milk or reduce condensed milk next time
• Too weak: Increase your coffee-to-water ratio or steep longer
• Separating layers: Completely normal - just stir before drinking
• Thin consistency: Use less water when soaking rice or add extra condensed milk

Storage & Reheating

• Store horchata and cold brew separately in the refrigerator
• Horchata stays fresh for 4-5 days when properly covered
• Cold brew keeps for 7-10 days without losing flavor
• Always shake horchata before using - ingredients naturally separate
• Never freeze or heat this drink - it's meant to be enjoyed ice-cold
• Pre-made glasses can be stored for up to 2 days but taste best fresh

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FAQ

Related

Looking for other recipes like this? Try these:

Homemade Horchata Cold Brew Recipe

Horchata Cold Brew is a Mexican-inspired layered beverage that marries smooth cold-brewed coffee with homemade cinnamon rice milk. Created by steeping rice and cinnamon sticks overnight, then blending into creamy horchata, this drink combines coffee's bold depth with horchata's sweet, spiced warmth. The result is a naturally sweetened, café-quality beverage that requires minimal active preparation but delivers maximum flavor impact.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Steep Time 12 hours hrs

Total Time 12 hours hrs 15 minutes mins

Course Breakfast, Drinks, Snack

Cuisine Filipino

Servings 6 drinks

Difficulty Medium

Ingredients

 

1x2x3x

• 1 cup white rice long-grain preferred
• 2 cinnamon sticks Mexican canela if available
• 8 cups filtered water divided
• 1 cup whole milk or plant-based alternative
• ½ cup sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1 cup coarsely ground coffee medium-dark roast
• Ice cubes for serving
• Ground cinnamon for garnish

Instructions

 

• Start this recipe the night before you want to drink it. Trust me, the waiting is worth every sip.
• Rinse your rice under cold water until the water runs completely clear - this removes excess starch that can make your horchata gummy. Place the clean rice in a large bowl with the cinnamon sticks and 4 cups of filtered water. Cover and let it sit on your counter overnight.
• While your rice soaks, prepare the cold brew by grinding your coffee beans to a coarse consistency that looks like rough sand. Combine the ground coffee with 4 cups of cold water in your large jar, stir gently to ensure all grounds are wet, then cover and refrigerate overnight.
• The next morning, pour your entire rice mixture into the blender and blend for 2-3 minutes until it looks smooth and milky white. Set up your fine-mesh sieve over a pitcher and strain the blended mixture, pressing the pulp gently with a spoon to extract every drop of liquid.
• Add the whole milk, sweetened condensed milk, and vanilla extract to your strained rice milk, whisking until completely combined. The mixture should be creamy and aromatic with a beautiful pale color.
• Strain your cold brew through a fine-mesh sieve into a clean container, making sure to remove all the coffee grounds. The liquid should be smooth and dark.
• When ready to serve, fill a tall glass with ice and pour equal parts cold brew and horchata mixture. Stir gently to combine and dust with ground cinnamon for the perfect finishing touch.

Tips from Lola's Kitchen

• Always use filtered water, tap water can give your drink an off taste that ruins the whole experience
• Don't rush the soaking process, 12 hours minimum or your rice won't break down properly
• Blend the rice mixture longer rather than shorter - smooth horchata is worth the extra minute
• Keep your serving glasses in the freezer for 10 minutes before serving for an extra-cold treat
• Make coffee ice cubes with leftover cold brew to prevent dilution
• Shake the horchata well before each use, separation is totally normal

Tried this recipe?Let us know how it was!

The Story Behind Horchata Cold Brew

Horchata has been delighting taste buds across Mexico and Spain for centuries, with its roots tracing back to ancient Egypt and later brought to Spain by the Moors. Traditional Mexican horchata, made from rice, cinnamon, and milk, became a beloved street drink sold by vendors who would shake large glass containers to mix the settling ingredients. The creamy, sweet beverage was originally enjoyed as a refreshing treat during hot afternoons and festive celebrations.

Cold brew coffee, while having its own rich history dating back to 1600s Japan, experienced a modern renaissance in specialty coffee shops during the early 2000s. The slow-steeping process creates a smoother, less acidic coffee concentrate that's perfect for hot weather drinking. When innovative baristas began experimenting with traditional Latin American flavors, the marriage of horchata and cold brew was inevitable.

The fusion of these two beloved beverages likely originated in Mexican-American communities where both drinks held cultural significance. Coffee shops in cities like Los Angeles and San Antonio began offering horchata lattes and cold brew variations, creating a new category of drinks that honored traditional flavors while embracing modern coffee culture. Today, horchata cold brew represents the beautiful evolution of immigrant cuisine, where ancestral recipes meet contemporary tastes to create something entirely new yet deeply rooted in tradition.

What makes this combination so special is how the rice-based horchata naturally complements cold brew's smooth profile. The cinnamon adds warmth without overpowering, while the creamy texture balances coffee's natural intensity. This isn't just a trendy drink, it's a thoughtful fusion that respects both ingredients while creating something greater than the sum of its parts.