Horchata Latte Recipe: Creamy, Cinnamon-Spiced, Hot or Iced

A horchata latte combines one of Mexico’s most beloved drinks — sweet, cinnamon-scented rice milk — with espresso. The result is creamy, warmly spiced, and genuinely unlike any other latte. If you’ve ever had horchata from a taqueria and wished you could drink it for breakfast, this is your recipe.

What Is a Horchata Latte?

Horchata is a traditional Mexican drink made from rice, cinnamon, and sugar blended with water, then strained into a cool, milky-sweet drink. A horchata latte takes that base and combines it with espresso — adding coffee depth to the natural sweetness and spice of horchata.

The combination works particularly well because:

• Cinnamon and espresso are natural flavor partners
• The rice milk base is naturally sweet, so little additional sugar is needed
• Horchata is thick enough to froth and steam like a nut milk

If you’ve tried our Café de Olla (the Mexican cinnamon-spiced coffee), a horchata latte is in the same flavor family — cinnamon-forward, warming, and deeply aromatic.

Horchata Latte Ingredients

For the horchata (makes about 4 cups — enough for several lattes):

• 1 cup long-grain white rice
• 1 cinnamon stick (or 1 tsp ground cinnamon)
• 4 cups water (for soaking + blending)
• 2–3 cups cold water (for diluting after straining)
• 3–4 tbsp sugar (adjust to taste)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (for extra spice in the finished drink)

For each latte:

• 1 cup homemade horchata (or store-bought — see shortcuts below)
• 1–2 shots espresso (or 2–3 oz strong moka pot coffee)
• Ground cinnamon for garnish

How to Make Horchata From Scratch

Making horchata takes about 5 minutes of active work plus 4+ hours of soaking — but the results are far better than store-bought, and you’ll have enough for multiple lattes.

Step 1: Soak the Rice

Rinse 1 cup rice under cold water. Place in a bowl or blender jar with 2 cups water and the cinnamon stick. Let soak for a minimum of 4 hours — overnight is better. The longer it soaks, the creamier and more rice-forward the horchata will be.

Step 2: Blend

Remove the cinnamon stick. Blend the rice and soaking water on high for 2–3 minutes until as smooth as possible.

Step 3: Strain

Pour the blended mixture through a fine-mesh strainer or cheesecloth into a pitcher. Press or squeeze to extract maximum liquid. Discard the rice solids. Repeat with a second strain for the smoothest texture.

Step 4: Add Flavorings

Add 2–3 cups cold water until you reach your preferred consistency (thicker = more rice-forward, thinner = more refreshing). Add sugar, vanilla, and ground cinnamon. Stir well. Taste and adjust.

Step 5: Chill

Refrigerate for at least 1 hour. Horchata keeps in the fridge for up to 5 days — shake or stir before each use as the rice starch settles.

Horchata Latte Recipe (Hot)

1. Steam the horchata — Pour 1 cup of horchata into your milk pitcher. Steam with your steam wand to 150°F, the same as you would oat milk. Keep the wand tip near the surface for micro-foam.
2. Pull your espresso — 2 shots (about 2 oz) into your serving cup.
3. Pour — Pour steamed horchata over the espresso in a slow, steady stream. No latte art technique needed — the cinnamon spice will create its own visual texture.
4. Garnish — Dust lightly with ground cinnamon or add a cinnamon stick.

No steam wand? Heat horchata in a small saucepan over medium-low heat until steaming (don’t boil). Froth with a handheld electric frother for 20–30 seconds. See our how to froth milk guide for alternatives.

Iced Horchata Latte Recipe

The iced version is exceptional — cold, creamy, and refreshing with a cinnamon warmth that somehow works even when cold.

1. Fill a tall glass with ice.
2. Pour ¾ cup cold horchata over the ice.
3. Pour 2 shots of espresso (let it cool slightly, or brew directly into ice).
4. Stir gently or leave layered for visual effect.
5. Dust with cinnamon and serve with a straw.

Tip: For a stronger coffee flavor in the iced version, try cold brew concentrate instead of espresso — 3 oz of cold brew concentrate has enough caffeine and pairs beautifully with the cinnamon sweetness of horchata.

Horchata Shortcuts

Homemade horchata is worth it — but if you need a faster option:

For the best result with store-bought: choose a brand with a short ingredient list (rice, water, cinnamon, sugar) and shake well before using.

Sweetness and Spice Adjustments

Horchata Latte Variations

Dirty Horchata

Double the espresso (4 shots) in the same amount of horchata. The cinnamon-espresso contrast becomes very pronounced — this is for serious coffee drinkers who want the horchata as a flavor accent, not the main event.

Horchata Macchiato

Pull 2 shots into a small cup. Spoon thick cold horchata foam on top (froth cold horchata with an electric frother until foamy, don’t heat). The contrast of hot espresso and cold, spiced foam is striking.

Horchata Cold Brew

Replace espresso with 3 oz cold brew concentrate. Mix with 1 cup cold horchata over ice. More mellow, lower acidity — perfect for people sensitive to espresso.

Spiced Horchata Latte

Add ¼ tsp cardamom and a tiny pinch of nutmeg to the horchata during steaming. This takes it in the direction of the flavors in our turmeric latte — warming and aromatic.

Horchata Oat Milk Latte

No homemade horchata? Mix equal parts barista oat milk and store-bought horchata. Steam together. Pour over espresso. The oat milk lightens the texture while the horchata provides the cinnamon flavor.

Pairing Horchata Lattes with Espresso Roasts

Horchata’s main flavors — cinnamon, vanilla, rice sweetness — pair with espresso differently depending on the roast:

For iced horchata lattes: light or medium roast works better since acidity is pleasant cold. For hot lattes: any roast works, dark roast is particularly good.

Frequently Asked Questions