If you love matcha and cinnamon, you’ll love this matcha horchata. It combines the comforting flavors of traditional horchata with the umami-rich flavor of matcha for a drink that’s creamy, refreshing, and perfectly spiced.
If you’re already a horchata lover or trying it for the first time, this recipe is a great way to enjoy two beloved traditions in one glass.
Recipe created by KristeaCafe
Recipe
Soak the rice. Combine the rice, cinnamon stick, star anise, and 2 cups water in a bowl or container. Cover and soak for 4–6 hours or overnight.
Blend the horchata. Transfer the soaked mixture to a blender and add the sugar and condensed milk. Blend until smooth.
Strain and chill. Strain through a fine-mesh sieve, nut milk bag, or cheesecloth into a pitcher. Stir in the vanilla extract and refrigerate until chilled.
Whisk the matcha. Sift 2 teaspoons of matcha into a bowl. Add 50 ml (¼ cup) warm water (about 175°F) and whisk vigorously until smooth and frothy.
Pour the horchata. Fill a glass with ice and pour in ½ cup of the homemade horchata.
Top with matcha. Top with the prepared matcha. Stir gently or leave layered for presentation.
Garnish. Finish with a sprinkle of ground cinnamon.
Horchata is a traditional beverage enjoyed throughout Latin America and Spain, though recipes vary by region. Mexican horchata is typically made by soaking rice with cinnamon, blending it with water, and then sweetening it. Some versions are also made with milk, condensed milk, vanilla, or nuts.
Even though it’s known for its creamy taste, horchata doesn't traditionally contain dairy. The creaminess comes from the rice itself, which releases starches when soaked and blended. In this matcha horchata, we’ve added a touch of condensed milk for extra sweetness and flavor.
Soak rice overnight for the best flavor: A longer soak allows the rice to soften fully and helps the cinnamon and star anise infuse the liquid, creating a richer horchata.
Adjust the sweetness: Traditional horchata can be quite sweet. Feel free to reduce the sugar or condensed milk if you prefer a lighter drink.
Use high-quality matcha: Use a smooth, bright green ceremonial-grade matcha for the best flavor. Just be sure to sift your matcha before using!
Serve extra cold: Horchata is most refreshing when thoroughly chilled. Try chilling the horchata in the fridge for an hour before assembling and using plenty of ice.
Double the Batch: Horchata can be stored in the refrigerator for up to 3 days, making it easy to prepare multiple servings throughout the week.
No time to soak rice? Skip the homemade horchata and use store-bought rice milk. Whisk 1½ tsp matcha with 1/4 cup hot water until frothy, pour about 1/3 cup rice milk over ice, add the matcha, then finish with a generous teaspoon of cinnamon and stir. It’s lighter and less sweet than the full recipe, and the cinnamon does most of the horchata work. Sweeten with a little sugar or condensed milk if you like.
This matcha horchata blends the creamy sweetness of traditional Mexican horchata with the earthy umami of premium matcha. It’s refreshing, lightly spiced, and is ideal on a hot summer’s afternoon.
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