Matcha Horchata Latte
Creamy, cinnamon-spiced, and topped with a swirl of earthy green tea, this Matcha Horchata Latte is the iced drink you’ll want on repeat all summer long.
Okay, real talk: the first time I made this Matcha Horchata Latte, I was just trying to use up some leftover rice and a lonely tin of matcha sitting in my pantry. Total happy accident. Now it’s the drink I make every single time I want to feel like I’m treating myself without leaving the kitchen.
Table of Contents
Why You’re Going to Love This Matcha Horchata Latte
This isn’t your average coffee shop order. It’s a mashup of two totally different traditions, cinnamon-kissed Mexican horchata and grassy, slightly bitter Japanese matcha, and somehow they just click.
The rice milk base is naturally sweet and silky, no weird gums or fillers, just rice, cinnamon, and a little sugar doing their thing. Whisk in the matcha and you get this gorgeous layered look that honestly makes you feel like a barista, even if your kitchen counter is currently a disaster.
It’s also easy to make a Dairy-Free Matcha Horchata version, just swap in your favorite plant milk, so pretty much everyone at the table can enjoy it. If you’re into rice-based drinks, this one is basically the fancier cousin of your classic Matcha Rice Milk Drink.
What You’ll Need
Nothing fussy here. Most of this is stuff you probably already have sitting around, aside from maybe the matcha itself.
| Ingredient | Amount |
|---|---|
| For the Horchata Base | |
| Uncooked white rice, long-grain | 1/2 cup |
| Cinnamon stick, about 3 inches | 1 |
| Hot water | 3 cups |
| Granulated sugar (or to taste) | 1/4 cup |
| Vanilla extract | 1/2 teaspoon |
| For the Latte | |
| Milk, dairy or non-dairy (almond, oat, etc.) | 1/2 cup |
| Matcha powder, ceremonial grade recommended | 1 teaspoon |
Quick note on the matcha: ceremonial grade is smoother and less bitter, which really matters here since it’s front and center in every sip. If you’re a matcha newbie, check out our Strawberry Matcha Latte for another easy way to fall in love with it.
How to Make Matcha Horchata Latte
This does take a little patience, mostly because the rice needs time to soak, but the actual hands-on work is pretty minimal. Here’s how I do it.
Step 1: Rinse and Soak the Rice
Rinse your rice in a fine-mesh sieve under cold water until it runs clear. This gets rid of extra starch so your horchata isn’t gluey.
Toss the rinsed rice and the cinnamon stick into a bowl, then pour the 3 cups of hot water right over the top. Cover it and let it sit at room temp for at least 4 hours, though overnight is honestly better.
“The longer it soaks, the softer the rice gets, and the creamier your horchata turns out.” Don’t rush this part, I promise it’s worth the wait.
Step 2: Blend It Smooth
Pour the soaked rice, cinnamon stick, and all that soaking water into a high-speed blender. Add your sugar and vanilla extract.
Blend on high for a solid 2 to 3 minutes, until everything looks smooth and the rice has basically disappeared into a fine powder. Your blender might sound a little angry, that’s normal.
Step 3: Strain the Base
Set a fine-mesh sieve over a big bowl and line it with a few layers of cheesecloth (or a clean kitchen towel if that’s what you’ve got). Pour the blended mixture through slowly.
Once most of the liquid has dripped through, gather up the cheesecloth and squeeze out every last drop. Your arms will get a mini workout, but a milky, fragrant horchata base is the reward.
Step 4: Whisk Up the Matcha
In a small bowl, whisk your matcha powder with 2 tablespoons of hot (not boiling) water until it’s smooth and a little foamy on top. A bamboo chasen whisk is traditional, but a regular whisk or even a fork works just fine.
Watch the color here, it should go from clumpy green to a bright, silky jade. That’s your cue it’s ready.
Step 5: Build Your Latte
Fill a glass with ice, then pour in about 3/4 cup of your strained horchata. Add the 1/2 cup of milk right on top.
Gently pour the whisked matcha over everything last. Stir lightly if you want it fully mixed, or leave it be for that pretty layered look everyone posts about online.
Give it a taste and add a touch more sugar if you like things sweeter. Then just sip, relax, and enjoy your homemade Matcha Horchata Latte.
Tips, Variations, and Troubleshooting
Expert Tips
Use hot, not boiling, water when whisking your matcha. Boiling water can scorch it and bring out a bitter, almost burnt flavor nobody wants.
A high-speed blender really is worth it here. It grinds the rice down more thoroughly, which means a smoother base and way less pulp waste.
Fun Variations to Try
Craving something extra refreshing? Turn this into an Iced Matcha Horchata by doubling the ice and serving it in a tall glass on a hot afternoon, it’s basically summer in a cup.
Want it dairy-free? A Dairy-Free Matcha Horchata made with oat or almond milk is just as creamy, and honestly some people (me included) like it even better.
For a cozy twist, add a pinch of nutmeg or a dash of cardamom to the horchata base while it soaks. It adds this warm, almost chai-like note underneath the matcha.
Troubleshooting
Horchata too thin? Blend a little longer or let the rice soak a bit longer next time, that’s usually the culprit.
Matcha clumping instead of dissolving? Your water might be too hot or too cold, aim for around 175°F, and whisk in a brisk zigzag motion rather than stirring in circles.
Drink tasting bitter? Cheaper culinary-grade matcha can be harsher. Bumping up to ceremonial grade usually fixes it instantly.
Storage, Reheating, and No-Waste Tips
This Matcha Rice Milk Drink base actually keeps really well in the fridge, so it’s worth making a bigger batch if you’re into meal-prepping your drinks (no judgment, I do it too).
| Item | Storage Method | How Long It Lasts |
|---|---|---|
| Strained horchata base | Airtight container, fridge | Up to 4 days |
| Whisked matcha | Best made fresh | Same day |
| Assembled latte | Fridge, covered | Up to 1 day |
Since this is served cold, there’s no real reheating involved, just give the horchata base a good shake or stir before pouring since the rice solids can settle at the bottom.
For a no-waste kitchen win, don’t toss that leftover rice pulp. Stir a spoonful into oatmeal or pancake batter for a subtle cinnamon flavor boost instead of sending it straight to the trash.
Nutritional Information
Here’s a rough breakdown per serving, using almond milk as the dairy-free option. Your numbers will shift a little depending on the milk and sugar you use.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~140 kcal |
| Carbohydrates | 28g |
| Sugars | 14g |
| Fat | 2g |
| Protein | 2g |
| Caffeine | ~35mg |
Frequently Asked Questions
Can I make the horchata base ahead of time?
Yes, the strained horchata base keeps well in the fridge for up to 4 days, making it perfect for prepping your Matcha Horchata Latte ahead of busy mornings.
Can I use a different type of rice?
Long-grain white rice gives the smoothest, mildest result, but short-grain or jasmine rice will also work, just expect a slightly different texture and aroma.
Is this recipe good for an Iced Matcha Horchata on a hot day?
Absolutely, this recipe is naturally suited for an Iced Matcha Horchata, just pile in extra ice and serve it in a tall glass for maximum refreshment.
Can I make a Dairy-Free Matcha Horchata version?
Yes, simply swap the dairy milk for almond, oat, or any plant-based milk you like, the drink stays just as creamy and delicious.
Why is my matcha clumping instead of dissolving smoothly?
This usually happens when the water is too hot or too cold, or when stirring in circles instead of whisking briskly in a zigzag motion.
Conclusion
This Matcha Horchata Latte is proof that two totally different drink traditions can team up and make something even better together. It’s creamy, a little sweet, and just the right amount of fancy for a random Tuesday.
Give it a try this week, and if you love it as much as I do, share a photo on Pinterest and tag it so I can see your gorgeous layered pour. Drop a comment and let me know how yours turned out, I always love hearing how these recipes go for you.
Looking for more sippable inspiration? Check out all our breakfast drink recipes, browse more Japanese-inspired recipes, or head over to our full recipe collection for your next kitchen adventure.
Dreamy Matcha Horchata Latte
Equipment
- Fine-mesh sieve
- High-speed blender
- Cheesecloth
- Bamboo whisk (chasen)
Ingredients
For the Horchata Base
- ½ cup uncooked white rice long-grain
- 1 cinnamon stick about 3 inches
- 3 cups hot water
- ¼ cup granulated sugar or to taste
- ½ teaspoon vanilla extract
For the Latte
- ½ cup milk dairy or non-dairy, e.g., almond milk, oat milk
- 1 teaspoon matcha powder ceremonial grade recommended
Instructions
- Rinse the rice in a fine-mesh sieve under cold water until it runs clear, then drain well.
- Combine the rinsed rice and cinnamon stick in a medium bowl. Pour the 3 cups of hot water over the top, stir gently, cover, and let soak at room temperature for at least 4 hours, or preferably overnight. The longer it soaks, the softer the rice gets, and the creamier your horchata turns out.
- Transfer the soaked rice, cinnamon stick, and soaking water to a high-speed blender. Add the sugar and vanilla extract. Blend on high for 2 to 3 minutes until completely smooth and the rice has broken down into a fine powder.
- Set a fine-mesh sieve over a large bowl and line it with 2-3 layers of cheesecloth. Pour the blended mixture through, then gather the edges and squeeze out as much liquid as possible. Discard the remaining rice pulp.
- In a small bowl, whisk the matcha powder with 2 tablespoons of hot (not boiling) water until smooth and frothy. A bamboo whisk works best, but a regular whisk or fork will do.
- Fill a serving glass with ice. Pour about 3/4 cup of the strained horchata into the glass, then add the 1/2 cup of milk.
- Gently pour the whisked matcha over the horchata and milk. Stir lightly to combine, or leave it as is for a layered effect.
- Taste and adjust sweetness if desired, then serve immediately and enjoy your Matcha Horchata Latte.
