Skip the overpriced café version and learn how to make cold brew horchata at home. This guide shows you how to combine bold coffee with horchata’s cinnamon-vanilla flavors for a drink that’s smooth, refreshing, and addictively good.
How to Make Cold Brew Horchata
Rich coffee meets the gentle spice of cinnamon and the subtle creaminess of rice. Getting the cold brew right is the foundation here, so it’s worth paying attention to your setup and ingredients.
Equipment
Honestly, you don’t need fancy gear. A French press is handy, but a big jar and a mesh strainer work fine. If you’re grinding beans, a burr grinder is nice to have, but not essential.
Here’s what you’ll want:
- French press or a 1-quart mason jar
- Fine mesh strainer or cheesecloth
- Burr grinder (if you’re starting with whole beans)
- Measuring cups and spoons
- Large spoon or spatula
- Some space in your fridge
It helps to keep everything clean—filters, jars, all of it. Any leftover grounds or residue can mess with the final flavor.
Ingredients
The coffee you pick matters. Go for something you actually like drinking. Filtered water is best, and for the horchata, fresh cinnamon and good milk alternatives can really make it shine.
Cold Brew:
- 3/4 cup (60g) coarsely ground medium-roast coffee
- 3 cups (700ml) cold filtered water
- Pinch of salt
Horchata Base:
- 1/3 cup uncooked white or brown rice
- 1 cup slivered almonds (unsalted)
- 1 cinnamon stick
- 3 cups hot water
- 2 cups cold milk (dairy, oat, or almond)
- 1/2 cup sweetened condensed milk or sugar (just sweeten it to taste)
- 1 tsp vanilla extract (optional, but why not?)
Fresh cinnamon sticks really do make a difference. And if you want it dairy-free, oat milk is extra creamy here.
Instructions
Take it step by step and you’ll get a solid result every time.
- Combine coffee grounds and filtered water in your jar or French press.
- Give it a good stir so all the grounds are wet.
- Cover and stick it in the fridge for 12-18 hours.
- Strain out the grounds using a mesh strainer or cheesecloth into a clean container.
For the horchata part:
- Blend rice, almonds, cinnamon, and hot water until it’s as smooth as you can get it.
- Let that mixture soak for at least 2 hours (overnight is even better).
- Strain really well to get rid of the solids.
- Add your milk, sweetener, and vanilla (if you’re using it).
When you’re ready to serve:
- Pour equal parts horchata base and cold brew over ice.
- Tweak the sweetness or add more milk or water if you want it lighter.
Tasting Notes
First sip? You get that smooth, slightly bitter cold brew. Then the cinnamon and almond start to come through, and the rice just sort of rounds everything out.
Sweetness is totally up to you. More condensed milk = richer and dessert-like. Oat or almond milk gives it a nice nutty edge, especially if you’re skipping dairy.
It’s all about balance—spice, creaminess, coffee. Nothing overpowers, but you’ll definitely notice the layers. It’s got a clean finish, and honestly, it’s a flavor combo that’s hard to forget once you’ve tried it.
Quick Pro Tips
- Go for coarsely ground coffee—less grit, way easier to strain.
- Let the rice and nuts hang out overnight in water; the flavor’s just better that way.
- Keep everything nice and cold before combining. Trust me, nobody wants a tepid drink.
- Give it a taste before serving and adjust the sweetness as needed. You can always add more, but taking it out? Not so much.
- Make a little extra if you can. The cold brew concentrate lasts about three or four days in the fridge, and the horchata base holds up too.
Reusable bottles are a lifesaver—just shake and pour when you’re ready. If you’re feeling fancy, a sprinkle of cinnamon or a cinnamon stick on top looks and smells amazing.
