Coffee Horchata – Recipe

coffee horchata in two glasses

Coffee Horchata – Recipe

Coffee Horchata – Recipe 1024 853 Ashley Cummins

If you are looking for a non-alcoholic drink, look no farther than this twist on an original Mexican drink, horchata. This sweet cinnamon drink is popular throughout Latin America, but now it has a special ingredient, sparkling coffee. Enjoy this coffee horchata with something spicy on a hot spring/summer day. 


-2 cups VIVIC Original Sparkling Coffee (chilled)

-2 cups uncooked long-grain white rice

– 2 ½ cups water

-1 (14 oz) can sweetened condensed milk 

– 1 tbs. ground nutmeg

– 1 tbs. ground cinnamon


  1. Add the rice and 2 ½ cups of water to a large container and cover. Soak at room temperature for a minimum of 8 hours. 
  2. Pour the rice and soaking liquid into a blender, and blend until all of the rice is finely ground (2-3 minutes. If necessary, stop your blender periodically to prevent from overheating.) Add condensed milk, nutmeg, and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated. 
  3. To serve, divide horchata among ice-filled glasses and top with VIVIC Original Sparkling Coffee (2-3 tbs. per cup of horchata). 


Tip: The horchata is best consumed the day it is made, but will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.