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Horchata Coffee is the combination of the two best things: horchata and coffee. Think of this coffee horchata recipe like cold brew. Coffee grounds are steeped with almonds, rice and brown sugar, blended and then strained to make the most delicious drink to start your day with.
Last month I (re) shared my favorite horchata recipe which is totally dairy-free (tho you can add some dairy for added richness), super delicious, perfectly spiced and super easy to make.
This recipe is super similar tho it has a coffee element and some tweaks are made to adjust for the coffee flavor. A teeny bit more sugar is added and just the right amount of coffee grounds are used for that perfect balance of flavors of horchata and coffee.
In case you’re new here and have never had horchata, let’s start with some basics:
What is Horchata
Horchata is a rice-based drink that has origins in Africa. From there it was brought by the Moors to Spain. And then when Spain colonized Central America and Mexico, brought it there. This version you see pictured is most similar to Mexican-style horchata.
Ingredients You’ll Need for Horchata Coffee
- Rice. I like to use long-grain rice. Though I stay away from jasmine or basmati because of how distinctive the flavors are.
- Almonds. This adds a nice nuttiness to the drink. In my plain horchata recipe, I toast the almonds but since we have the roasted flavor from the coffee, I skipped that step here.
- Cinnamon Sticks. You really do need that flavor of cinnamon; as a result, it’ll be give the horchata the essential hint of cinnamon.
- Brown Sugar. I use brown sugar to mimic the flavor of pioncillo (a Mexican sugar).
- Vanilla Extract. Not too much just enough to add a hint of vanilla.
How to Make Horchata Coffee
- Combine the ingredients. In this case, it’s ground coffee, almonds, rice, cinnamon sticks, vanilla and salt.
- Pour in the filtered water.
- Allow everything to soak for at least 4 hours. I soaked mine for about 6 hours. If you want to store it overnight, I would cover the mixture and stick it in the fridge.
- Pour the mixture into the blender. I had to do this in two batches since my blender wasn’t big enough.
- Place a sieve over a bowl and pour it the horchata mixture through it. As a result, it will eliminate a good amount of the pulp.
- *Options* I wanted it silky smooth so I passed it through a nut bag. This step is optional.
- You could also nestle two sheets of cheese cloth on a sieve and pour it through there.
- Add ice cubes to glasses.
- Pour the horchata in the glasses.
Horchata Coffee Recipe
Ingredients
- 1 1/2 cups (6.5 ounces) blanched almonds
- 2 1/2 cups (17.5 ounces) uncooked white rice
- 1 cup ground coffee OR 2.75 ounces ground coffee (from 1 cup measured in beans)
- 1 1/4 cups brown sugar
- 3 cinnamon sticks
- 2 teaspoons vanilla extract
- Pinch kosher salt
- 10 cups filtered water
Instructions
- In a large bowl, combine the almonds, rice, coffee grounds, brown sugar, cinnamon sticks, vanilla extract, kosher salt and water. Mix everything up until combined and cover the bowl. Let sit at room temperature for 5 hours. Or overnight in the fridge.
- Depending on the size of your blender, you may need to do this in batches. Transfer the horchata mix (including the cinnamon sticks) to your blender (adding what will fit, giving room at the top for blending). Blend for about 1 minute, until the horchata coffee turns cloudy and coffee-like.
- After you blend it, allow the mixture to stand for 20 seconds (some of the pulp will fall to the bottom of the blender). Slowly pour through a strainer just until all of the liquid has been emptied out of the blender (leave the pulp in the blender and discard).
- Pour through a mesh strainer into a bowl to catch the majority of the nut and coffee pulp. Re-strain the mixture once more to eliminate any teeny bits of coffee and almonds.
- Transfer to the fridge in a pitcher. And then when you’re ready, serve over ice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, let me know on Instagram!
Looking for more Latin-inspired recipes? Here are some favorites:
- Horchata
- Conchas (Mexican Pan Dulce)
- Chilaquiles
- Lomo Saltado
- Pupusas con Curtido and Salsa Roja
- Cuban Picadillo
- Birria
- Tallarines Verdes
This was great! I strained my concentrate twice, but it still had some bits and would separate while I stored it. Anyways, I found that about 1/2C of milk (any kind works), 1 tbsp of brown sugar, and about 1/4C of the concentrate all shaken up in a mason jar makes the perfect drink! I like my stuff a bit milkier and sweet, so this works for me. I am wondering if I would still need to add the sugar to the mixture when it steeps overnight. I don’t know if it actually helps and if I can adjust to my liking every time instead. Also, I tried this with some condensed milk instead of brown sugar before I drank it and it did not work as a word of warning haha.
What’s the mass of 1 1/4 c sugar? You included it for all dry ingredients except sugar 😛 So excited to make this today for tomorrow 😛
A very messy labor of love…so glad you gave us this recipe since we can’t really go out for coffee.
I realize now that I should have first put the coffee through the strainer and then the bag. I tried to just put it in my nut milk bag and oh my stars…well, live and learn! Yummy!
Trying this tomorrow! Recipe looks great. Also, where did you get those cups that are pictured? They’re so simple and chic
they’re by a brand called Kinto!
https://kinto-usa.com/products/8432?variant=22206809964592¤cy=USD&gclid=Cj0KCQjw09HzBRDrARIsAG60GP8JM-JJJy0s5qDGU8BBwUvdUkPG9zDdx4RiVjHx1bdC_EUcMNX-xmIaAuwJEALw_wcB
I am supremely glad you posted this because I adore Horchata Coffee. The only place around here that makes it uses sweetened condensed milk, and I don’t love that.
Goofy question: do you think I could use almond flour instead of the almonds? I always have that. Thanks!
i actually think this will work, since almond flour is essentially just almonds all ground up. I have a feeling you’ll have to run this through a sieve a few times just to get the little bit of almond flour out of it. if you have a nutbag, even better! let me know how it goes! 🙂
Really enjoyed this. Not too sweet. I did do the second straining as you recommended. It’s a bit of a pain in the butt, but I feel worth it. Thanks for sharing. I might try it as a cocktail mixer too.
awesome! love all of this. yeah i think with a bit of rum, i’d be delicious!
I’m making this for the first time EVER and I wasn’t sure if you’re supposed to divide the water or not…… Nonetheless, I’m really looking forward to trying it!
Good morning Adrianna!
What a nice change up to my original recipe….adding coffee grounds, nice.
I did make this recipe using only 1-1/2 sticks of cinnamon, I wanted just a hint of cinnamon.
I also left my mixture sit overnight in my frig, I believe this method gives more me flavor.
Man oh man, what a delicious drink!
I plan on making another batch but doubling it up, my friends are going to love this HORCHATA COFFEE.
Have a lovely day Adianna!
……Adrianna……sorry!
love it! so glad you loved it! 🙂
I want to try this one
Hi, can I use almond extract instead of almonds??
hi! i would skip using almonds all together and skip using almond extract since it can kinda taste a bit chemically.
Horchata is one of my favorite drinks. There are local places near me that sell a plain version which I love.
I cant wait to try this!.
let me know how it goes, if you do try it! 🙂
Sounds delicious but with 45g of sugar (!) per serving I’m wondering if there is a way to bring things number down without compromising flavor?
hi! i think that was a mistake because i re-ran the info with the plug-in and it came out much lower. you’re welcome to decrease the sugar by 1/4 of a cup, too!