In this version, cinnamon-infused rice milk meets espresso or strong cold brew, creating a layered drink that’s both comforting and refreshing. The balance of sweetness, spice, and bitterness turns a classic horchata into something sophisticated and modern. It’s ideal for anyone who loves a fusion of rich coffee flavor and creamy indulgence.
Yield: 4 servings
Total Time: 5 hours 10 minutes
Prep Time: 10 minutes
Ingredients
- 1 cup long-grain white rice
- 1 teaspoon ground cinnamon
- 4 cups water, divided
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ cup sweetened condensed milk (or ⅓ cup sugar to taste)
- ½ cup strong cold brew coffee or 2 shots of espresso
- Ice, for serving
- Ground cinnamon, for garnish (optional)
Preparation
Step 1
Rinse the rice briefly, then place it in a bowl with 2 cups of water. Let soak for at least 4 hours (overnight is best).
Step 2
After soaking, add the mixture to a blender and blend until smooth. Strain through a fine-mesh sieve or cheesecloth into a large pitcher to remove solids.
Step 3
Add the remaining 2 cups of water, milk, vanilla extract, cinnamon, and sweetened condensed milk (or sugar). Stir until fully combined and creamy.
Step 4
Refrigerate for at least 1 hour to chill thoroughly and allow the flavors to meld.
Step 5
Fill glasses with ice. Pour horchata about three-quarters full, then top each glass with cold brew or espresso. Do not stir; let the layers show for a striking presentation. Sprinkle with ground cinnamon if desired, and serve immediately.