Coffee-Cinnamon Horchata

Coffee-Cinnamon Horchata
  • Yield:Makes 1 quart
  • Active time:15 minutes
  • Total time:8 hours
This recipe appears in:
3 Delicious Variations on Mexican Horchata to Make at Home

[Photograph: Lauren Rothman]

Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.


  • 1/3 cup white long-grain rice, rinsed
  • 2/3 cup raw almonds
  • 2 tablespoons whole dark-roast coffee beans
  • 2-inch section cinnamon stick, broken in half
  • 3 cups hot (not boiling) water
  • 1 cup cold water
  • 4 tablespoons agave nectar


  1. 1.

    Add rice, almonds, coffee beans, cinnamon stick and hot water to blender and blend on high for 1 minute. Transfer mixture to a covered jar or container and leave to soak at room temperature overnight.

  2. 2.

    The next day, line a fine-meshed sieve with one layer of cheesecloth and set it over a deep bowl. Transfer rice-almond mixture back to blender and add 1 cup cold water. Blend on high for 2 minutes. Carefully pour blend through cheesecloth-lined sieve; gather cheesecloth together and squeeze out remaining liquid.

  3. 3.

    Add agave nectar to horchata, whisk together, and serve over ice. Transfer remaining horchata to a bottle or container and store in the refrigerator for up to one week.

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