Horchata Cold Brew Coffee (Mexican-Inspired Summer Drink)

Cold brew coffee is great. Horchata is great. Together, they’re something else entirely. This horchata cold brew swirls creamy, cinnamon-spiced Mexican horchata into smooth, low-acid cold brew coffee for a summer drink that’s refreshing, caffeinated, and just sweet enough. It takes 5 minutes to mix up (after the cold brew steeps, which you can do overnight) and it’s the most interesting thing you’ll drink all week.

Why You’ll Love This Horchata Cold Brew

• Two great drinks combined into one perfect summer sip.
• Naturally dairy-free (made with rice milk).
• Ready in 5 minutes if you have cold brew on hand.
• Less sweet and more interesting than your average iced coffee.
• Scales easily for a pitcher to serve a crowd.

Ingredients

• 1 cup cold brew coffee concentrate (Homemade or store-bought. If using concentrate, dilute to drinking strength first.)
• 1 cup rice milk (unsweetened) (The traditional horchata base — it's naturally sweet and creamy. Look for a brand with minimal additives.)
• ½ tsp ground cinnamon (Ceylon cinnamon is milder and more aromatic than cassia.)
• ½ tsp vanilla extract (Real vanilla, not imitation — it matters here.)
• 1-2 tbsp sweetened condensed milk or agave (Adjust to taste. Agave for vegan. Start with 1 tbsp and add more if needed.)
• lots ice (Fill the glass to the top.)
• for garnish cinnamon stick (Optional but it looks great and adds aroma as you drink.)

Equipment

• Tall glass (16 oz) or mason jar
• Spoon for stirring
• Measuring spoons
• Mexican Please horchata guide

How to Make Horchata Cold Brew

Step 1 — Make the horchata base (2 minutes)

In a small pitcher or measuring cup, combine the rice milk, ground cinnamon, vanilla, and sweetener. Stir well — the cinnamon won’t fully dissolve, and that’s fine. It’ll settle to the bottom of the glass and you’ll get little bursts of cinnamon as you drink. Taste and adjust sweetness. It should be slightly sweeter than you want the final drink, since the cold brew will dilute it.

Step 2 — Build the drink (1 minute)

Fill a tall glass with ice. Pour the cold brew over the ice, filling the glass about ⅔ full. Slowly pour the horchata mixture over the back of a spoon held just above the coffee — this creates a layered effect that looks beautiful and lets you control the ratio as you drink. Or just stir it all together. Both ways work.

Step 3 — Garnish and serve (1 minute)

Add a cinnamon stick if you have one. Give it a quick stir if you want it uniform, or leave it layered for the full experience. Drink with a straw — you’ll want to get to the cinnamon sediment at the bottom.

Pro Tips

Use real rice milk, not a rice-almond blend. Pure rice milk has the right sweetness and body. Blends with almond or oat milk change the flavor profile and thin it out.

Make cold brew at home. Combine 1 cup coarsely ground coffee with 4 cups cold water in a jar. Steep 12-24 hours in the fridge. Strain. It’s cheaper and better than store-bought.

Adjust the ratio to your taste. Like it creamier? More horchata. Want more coffee kick? More cold brew. The 1:1 ratio is a starting point, not a rule.

Batch it for a party. Combine cold brew and horchata base in a pitcher (keep cinnamon stick in the pitcher). Pour over ice per glass. Serves 4-6.

Variations & Substitutions

Spiced version: Add a pinch of cayenne and a star anise pod to the horchata base. The warmth builds slowly behind the cold.

Mocha horchata: Add 1 tbsp cocoa powder to the horchata base. Stir until dissolved. Chocolate + cinnamon + coffee is a classic Mexican combination.

Adult version: Add 1 oz Kahlúa or bourbon. The coffee liqueur version is dangerously easy to drink.

Oat milk version: Swap rice milk for oat milk. Creamier and slightly sweeter — reduce the added sweetener by half.

Storage & Reheating

Refrigerator: Store the horchata base separately from the cold brew for up to 3 days. The cinnamon will settle — just stir before using.

Not freezer-friendly: The rice milk base separates when frozen.

What to Serve With Horchata Cold Brew

This drink is a natural partner to our cottage cheese breakfast casserole from this same batch — imagine this alongside a slice of fluffy, protein-packed casserole on a weekend morning.

For an afternoon pick-me-up, pair with our stuffed Medjoul dates with goat cheese and za’atar — the cinnamon in both creates a subtle flavor thread.

Nutrition Information

Per serving (1 drink): approximately 80 calories, 1g protein, 14g carbohydrates, 1g fat, 0g fiber. Values are estimates (using agave).

Frequently Asked Questions

Can I use regular brewed coffee instead of cold brew?

Cold brew is less acidic and smoother, which is why it works so well here. If you only have regular coffee, brew it double-strength and chill it completely. Hot coffee over ice just gives you watery, bitter coffee.

Is this very sweet?

Not at all — it’s much less sweet than a Starbucks iced latte. The rice milk provides natural sweetness and the sweetener is minimal. Start with 1 tbsp and taste before adding more.

Can I make a big batch for a party?

Absolutely. Mix a pitcher of cold brew and a separate pitcher of horchata base. Let guests pour their own — it’s a fun interactive element and everyone can adjust the ratio.

Five minutes, two ingredients that were always meant to be together, and the best iced coffee you’ll make all summer. If you try this, tell me — team stir-it-all-together or team pretty layers? I’m a stir person myself. Save this one for the next heat wave.