This refreshing matcha horchata latte blends creamy homemade rice milk with earthy green tea for the dreamiest iced drink. Matcha horchata latte is the perfect mash-up of Japanese matcha and classic Mexican horchata, and it comes together with just a few pantry ingredients. You get a lightly sweet, cinnamon-kissed base, balanced by the gentle bitterness of matcha for a drink that feels like a dessert but still gives you a gentle caffeine boost. Serve it over ice on a hot afternoon, or warm it up for a cozy latte vibe.
While you can keep it simple, this recipe is easy to customize with different milks or sweeteners and is naturally dairy-free. No valid internal links found.
Table of Contents
Why You’ll Love This Recipe
This matcha horchata latte is the kind of drink you’ll want to sip all week long. It’s rich and creamy without using any heavy dairy, and it feels special enough for a coffee-shop treat while still being budget-friendly at home. The rice-and-cinnamon horchata base softens the grassy notes of matcha, so even people who “don’t like green tea” usually fall for this combo. It’s naturally gluten-free, dairy-free, and easy to make vegan. You can prep a batch of horchata ahead and stir in matcha when you’re ready to drink, which makes it great for meal prep or entertaining.
Plus, you control the sweetness, the strength of the tea, and even the texture, extra silky or more rustic, depending on how you strain it.
This recipe also works beautifully for dessert prep, just like my Chocolate Chip Cookies , it makes great leftovers for dessert. One recipe, endless ways to customize.
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Matcha Horchata Latte
- Total Time: 5 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This refreshing matcha horchata latte blends creamy homemade cinnamon rice milk with smooth matcha green tea for a lightly sweet, dairy-free iced drink. It is a café-worthy fusion of Japanese matcha and Mexican-inspired horchata, perfect for warm afternoons, brunch, or a gentle caffeine boost.
Ingredients
1 cup long-grain white rice, uncooked and rinsed
4 cups water, divided
1 large cinnamon stick, or 2 small cinnamon sticks
1 1/2 teaspoons vanilla extract
1/3–1/2 cup maple syrup, agave, or sugar, to taste
1/8 teaspoon fine sea salt
2–3 teaspoons matcha green tea powder
1/2 cup hot water, about 175°F, not boiling
Ice cubes, as needed for serving
Optional: 1/2–1 cup oat milk, almond milk, coconut milk, or dairy milk for extra creaminess
Optional garnish: light dusting of matcha powder or ground cinnamon
Instructions
Rinse the rice under cool running water until the water runs mostly clear.
Add the rinsed rice to a large jar or bowl.
Add the cinnamon stick and 3 cups of water.
Stir, cover, and let the rice soak at room temperature for at least 4 hours, or ideally overnight for 8–12 hours.
Remove the cinnamon stick and reserve it.
Transfer the soaked rice and soaking water to a high-speed blender.
Add the remaining 1 cup of water, vanilla extract, maple syrup or sweetener, and fine sea salt.
Blend on high speed for 1–2 minutes, until the mixture looks milky and the rice is broken down very finely.
Taste and adjust sweetness if needed. The horchata base should taste slightly sweeter than the final drink because ice will dilute it.
Place a fine-mesh strainer lined with cheesecloth or a nut milk bag over a large bowl or pitcher.
Pour the blended rice mixture through the strainer in batches.
Press or squeeze well to extract as much liquid as possible.
Discard the rice pulp or save it for another use.
Place the cinnamon stick back into the strained horchata base for extra flavor while it chills.
Cover and refrigerate the horchata base for at least 1 hour, or until well chilled.
When ready to serve, sift the matcha powder into a small bowl or measuring cup to remove clumps.
Add the hot water. The water should be hot but not boiling, around 175°F.
Whisk briskly with a bamboo whisk, milk frother, or small whisk until the matcha is smooth, dissolved, and slightly frothy.
Fill serving glasses with ice.
Add a splash of oat milk, almond milk, coconut milk, or dairy milk if you want an extra-creamy latte.
Pour the chilled horchata over the ice, filling each glass about two-thirds full.
Slowly pour the whisked matcha over the top for a layered look, or stir it in for an even green color.
Garnish with a light dusting of matcha powder or ground cinnamon if desired.
Serve immediately with a straw or spoon for stirring.
Notes
Soak the rice for at least 4 hours, or overnight for the smoothest texture and best cinnamon flavor.
Use a nut milk bag or double-layered cheesecloth for the silkiest horchata base.
Sift the matcha before whisking to prevent clumps.
Do not use boiling water for matcha, or it may taste bitter.
The horchata base should be slightly sweeter than you want the final drink because the ice and matcha will balance the sweetness.
For extra creaminess, replace 1 cup of water with oat milk, coconut milk, almond milk, or whole milk.
For a warm version, gently heat the prepared horchata on the stove without boiling, then whisk in freshly prepared matcha.
For a dessert-style drink, add a splash of sweetened condensed milk or coconut condensed milk to each glass.
Store the horchata base in an airtight jar or pitcher in the refrigerator for 3–4 days.
Prepared matcha is best made fresh, but it can be refrigerated for up to 1 day and whisked again before using.
Assembled matcha horchata latte is best served fresh and should not be stored with ice because it will dilute.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Blending
- Cuisine: Mexican-Japanese Inspired
Nutrition
- Serving Size: 1 glass
- Calories: 170
- Sugar: 21 g
- Sodium: 65 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Ingredients for Matcha Horchata Latte
Homemade horchata sounds fancy, but it’s mostly rice, water, and a few flavor-boosters. For this matcha horchata latte, we’ll make a simple, cinnamon-infused rice milk, then whisk in bright green matcha and a touch of sweetener. Use good-quality matcha here—culinary grade is fine, as long as it’s fresh and vibrant in color.
| Ingredient | Amount |
|---|---|
| Long-grain white rice (uncooked, rinsed) | 1 cup |
| Water (for soaking + blending) | 4 cups, divided |
| Cinnamon stick | 1 large (or 2 small) |
| Vanilla extract | 1 1/2 teaspoons |
| Maple syrup, agave, or sugar | 1/3–1/2 cup, to taste |
| Pinch of fine sea salt | 1/8 teaspoon |
| Matcha green tea powder | 2–3 teaspoons |
| Hot (not boiling) water for matcha | 1/2 cup |
| Ice cubes | As needed for serving |
| Optional: milk (oat, almond, dairy) for extra creaminess | 1/2–1 cup |
How to Make Matcha Horchata Latte Step by Step
The trick to a great matcha horchata latte is building flavor in stages: soak the rice with cinnamon, blend and strain for silky horchata, then whisk your matcha properly so it’s smooth and frothy. Once those two components are ready, it’s just a matter of stirring, pouring over ice, and sipping.
- Soak the rice and cinnamon. Rinse the rice under cool water until it runs mostly clear. Add the rice to a large jar or bowl with the cinnamon stick and 3 cups of water. Stir, cover, and let it soak at room temperature for at least 4 hours, ideally overnight (8–12 hours). This long soak softens the rice so it blends smoothly and pulls out all the cinnamon flavor, giving your horchata that classic cozy aroma.
- Blend the horchata base. Remove the cinnamon stick and reserve it. Transfer the soaked rice and soaking water to a high-speed blender. Add the remaining 1 cup of water, vanilla, sweetener, and a pinch of salt. Blend on high for 1–2 minutes, until the mixture looks milky and the rice is broken down very finely. Taste and adjust sweetness if needed—it should be slightly sweeter than you want the final drink, since ice will dilute it later.
- Strain for a silky texture. Place a fine-mesh strainer lined with cheesecloth or a nut milk bag over a large bowl or pitcher. Pour the blended mixture through in batches, squeezing or pressing to extract as much liquid as possible. Discard the rice pulp (or save it for baking or smoothies). Slip the cinnamon stick back into the strained horchata to infuse a bit more while it chills. Cover and refrigerate at least 1 hour, or until well chilled.
- Prepare the matcha. When you’re ready to serve, sift the matcha into a small bowl or measuring cup to remove any clumps. Add the hot (not boiling) water, about 175°F. Use a bamboo whisk (chasen), milk frother, or small regular whisk to briskly whisk in a zigzag motion until the matcha is fully dissolved, slightly frothy, and no lumps remain. Taste: if you like a stronger green tea flavor, add up to 1 extra teaspoon of matcha and whisk again.
- Assemble the lattes. Fill glasses with ice. If using extra milk for creaminess, add a splash to each glass. Pour the chilled horchata over the ice, filling the glass about 2/3 full. Slowly pour the whipped matcha over the top for a pretty layered look, or stir it right in for an even green color. Garnish with a light dusting of matcha or a tiny pinch of ground cinnamon, and serve immediately with a straw or spoon for stirring.
Expert Tips
Common Mistakes
One of the biggest mistakes with a matcha horchata latte is rushing the rice soak. If you only soak for an hour or two, the rice won’t soften enough and the horchata can taste chalky or gritty. Give it a full overnight soak whenever you can. Another issue is skipping the straining step or using a very loose strainer—this leaves too much rice sediment in the drink. A nut milk bag or double-layered cheesecloth gives the silkiest result. Many people also burn or scorch their matcha by using boiling water; this makes it taste bitter and flat. Always use hot, not boiling, water and sift the matcha first so it dissolves smoothly.
Finally, under-sweetening the base can make the drink taste “green” and dull once it’s chilled and diluted with ice, so aim a little sweeter than you think you need.
Variations
You can customize this matcha horchata latte in so many fun ways. For extra creaminess, replace 1 cup of the water in the blender with oat milk, coconut milk, or whole milk. For a toasted flavor, use part almond milk and add a tablespoon of sliced almonds to the rice while soaking, then strain as usual. Turn it into a warm latte by gently heating the horchata on the stove (do not boil), whisking in warm matcha, and serving in mugs. Want a dessert-style treat? Add a splash of sweetened condensed milk or coconut condensed milk to each glass.
You can also play with spices: add a pinch of ground nutmeg or cardamom to the blender, or swap the cinnamon stick for Mexican cinnamon (canela) for a softer, floral note. For a lower caffeine version, use half the matcha or mix with decaf green tea.
Storage Tips
| Storage | Time | Notes |
|---|---|---|
| Horchata base (refrigerated) | 3–4 days | Store in an airtight jar or pitcher; stir before using as some settling is normal. |
| Prepared matcha (refrigerated) | 1 day | Best made fresh; if stored, cover tightly and whisk again before using. |
| Assembled matcha horchata latte | Up to 4 hours | Keep chilled; flavors are best fresh. Avoid storing with ice, which will dilute the drink. |
| Freezing horchata base | Up to 1 month | Freeze in ice cube trays; blend frozen cubes with fresh matcha for a slushy version. |
FAQ
What does a matcha horchata latte taste like?
A matcha horchata latte has a smooth, creamy texture with warm cinnamon and vanilla flavors from the horchata, balanced by the earthy, slightly grassy taste of matcha green tea. The result is lightly sweet, refreshing, and less bitter than a traditional matcha latte, making it a great choice even for people who aren’t usually fans of green tea.
Can I make a matcha horchata latte dairy-free?
Yes! Traditional horchata is naturally dairy-free because it’s made with rice and water. You can keep this recipe completely dairy-free or add oat milk, almond milk, coconut milk, or another plant-based milk if you want an even creamier texture. It’s also easy to make vegan by using maple syrup or agave instead of honey.
Do I have to use ceremonial-grade matcha?
No. A good-quality culinary-grade matcha works perfectly for this recipe and is more budget-friendly. Just choose a fresh, vibrant green matcha for the best flavor and color. Avoid dull or yellowish matcha, as it tends to taste more bitter.
Can I prepare the horchata in advance?
Absolutely. The homemade horchata base can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Shake or stir it well before serving, since the rice solids naturally settle over time. For the freshest flavor, whisk the matcha just before assembling your latte.
Is a matcha horchata latte high in caffeine?
Not compared to coffee. One serving of matcha typically contains about 35–70 mg of caffeine, depending on how much matcha you use, while an average cup of coffee often contains 95 mg or more. This makes a matcha horchata latte a great option if you’re looking for a gentler, longer-lasting energy boost without the strong coffee jitters.
Can I serve a matcha horchata latte hot instead of iced?
Yes. While it’s especially refreshing served over ice, this drink is just as delicious warm. Simply heat the prepared horchata gently on the stove until hot—but not boiling—then whisk in freshly prepared matcha and serve immediately. It’s a cozy twist that’s perfect for cooler weather.
Conclusion
This matcha horchata latte is a fun twist on two classics that feels both comforting and refreshing. The homemade horchata gives you a naturally sweet, cinnamon-forward base, while the matcha adds gentle caffeine and that gorgeous green color. Once you’ve soaked and strained your rice, the drink comes together in just a few minutes, perfect for slow weekends, brunch, or an afternoon pick-me-up. Customize the sweetness, creaminess, and spices to match your mood, and try it both iced and warm to see which you love more.
With a bit of prep, you can keep a jar of horchata in the fridge and stir up a café-worthy drink whenever the craving hits. No valid internal links found.
For more recipes inspirations, check out Pinterest.