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. 

Whether 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

What is horchata?

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. 

How to make matcha horchata

Ingredients

For the Horchata

• 1 cinnamon stick

• 1 star anise

• 2 cups water

• ½ cup white rice

• ½ cup sugar

• Condensed milk, to taste (about ¼–½ cup)

• 2 teaspoons vanilla extract

To Assemble

• 2 teaspoons matcha powder

• 50 ml (¼ cup) warm water

• Ice

• ½ cup homemade horchata

• Ground cinnamon, for garnish

Directions

Make the Horchata

1. Combine the rice, cinnamon stick, star anise, and 2 cups water in a bowl or container.

2. Cover and soak for 4–6 hours or overnight.

3. Transfer the soaked mixture to a blender and add the sugar and condensed milk.

4. Blend until smooth.

5. Strain through a fine-mesh sieve, nut milk bag, or cheesecloth into a pitcher.

6. Stir in the vanilla extract and refrigerate until chilled.

Prepare the Matcha

1. Sift 2 teaspoons of matcha into a bowl.

2. Add 50 ml (¼ cup) warm water (about 175°F).

3. Whisk vigorously until smooth and frothy.

Assemble

1. Fill a glass with ice.

2. Pour in ½ cup of the homemade horchata.

3. Top with the prepared matcha.

4. Stir gently or leave layered for presentation.

5. Finish with a sprinkle of ground cinnamon.

Tips & tricks

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, vibrant ceremonial-grade matcha powder 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.

The Bottom Line

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.