Description

A refreshing, dairy-free iced coffee drink that combines rich cold brew with homemade cinnamon-spiced rice milk horchata. It’s sweet, spicy, and ready in just five minutes.

Ingredients

Scale

1/2 cup long-grain white rice (90g)
2 cups water (for blending/soaking)
2 cinnamon sticks
1 teaspoon pure vanilla extract
2–3 tablespoons sugar (or alternative sweetener)
1 cup ice cubes
1 cup cold brew or chilled strong coffee (240ml)
2 tablespoons milk or cream (optional)

Instructions

Rinse the long-grain white rice thoroughly under cold water until the water runs clear to remove excess starch.
In a large jar or pitcher, combine the rinsed rice, cinnamon sticks, 2 cups of water, sugar, and vanilla extract. Stir well to dissolve the sugar.
Let the mixture soak in the refrigerator for at least 8 hours or overnight to soften the rice.
Blend the soaked mixture on high for 1-2 minutes until it looks milky and smooth.
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing down on solids to extract all liquid. Discard solids.
Taste the horchata base and adjust sweetness if needed, then chill in the fridge.
To assemble, fill a tall glass with ice cubes.
Pour in 1/2 cup of chilled horchata base and 1/2 cup of cold brew or chilled coffee.
For a frothy texture, combine horchata and coffee with ice in a shaker bottle and shake hard for 10 seconds.
Pour into the glass, garnish with a cinnamon stick or ground cinnamon, and serve immediately.

Notes

Soaking the rice overnight is crucial for a smooth texture. Use cinnamon sticks instead of ground powder for better infusion without grit. Bold coffee is key to balance the sweetness. The horchata base can be stored in the fridge for up to 5 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Beverage
Cuisine: Mexican

Nutrition

Serving Size: 1 glass (12 oz)
Calories: 120
Sugar: 18
Fat: 1
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: iced horchata coffee, horchata recipe, cinnamon coffee, dairy-free coffee, cold brew recipe, Hispanic Heritage Month, 5-minute recipe, iced coffee