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Let’s make a creamy, cozy horchata matcha latte! Homemade horchata brings a naturally sweet, velvety base made from soaked rice, warm cinnamon, and a touch of vanilla—comforting, nostalgic, and perfectly smooth. It’s the kind of drink that feels like a hug: gentle, soothing, and deliciously aromatic, with that classic cinnamon warmth in every sip. Matcha adds the perfect balance: an earthy brightness, a lift of clean energy, and a dose of antioxidants that keep you glowing from within. When the two come together, you get a latte that’s both refreshing and indulgent—sweet, green, silky, and lightly spiced.
Table of Contents
Ingredient Notes
- Rice + roasted unsalted cashews: Traditional horchata never had dairy, and the cashews add a silky texture and creaminess.
- Cinnamon stick: Essential for horchata!
- Agave or maple syrup: A touch of either can add the perfect amount of sweetness for your preference.
- Non-dairy milk: I prefer using oat milk or cashew milk.
- Frauth matcha: Using ceremonial-grade matcha ensures a smooth, non-bitter flavour and vibrant colour.
- Hot water: Avoid using boiling water for matcha, as it can scorch the powder and result in a bitter taste.
Step-by-Step Instructions
Horchata
Step 1 (Prep): Add rice and a cinnamon stick to a large bowl. Cover with 5 cups of filtered water. Cover the bowl and soak overnight.
Step 2: Add all the contents from the bowl (including the water) to a blender and blend on high for 1 minute. Then, strain the mixture through a nut milk bag or a fine mesh strainer into a large pitcher. If using a mesh strainer, pour the mixture through it 2-4 times for a smooth horchata.
Step 3: Once strained, add it back to the blender, then add 2 cups of non-dairy milk, sweetener of choice, vanilla, and salt. Blend again for 1 minute. You can add more sweetener to your liking or keep as is!
Step 4: Pour into a pitcher, then prepare matcha.
Matcha Latte
Step 1: Place a small, fine-mesh strainer over a bowl. Add 2 teaspoons of matcha and sift it into the bowl.
Step 2: Add about 1/4 cup warm water to the matcha and, using a matcha whisk, whisk well until frothy.
Step 3: Pour into pitcher, then repeat Step 2… You don’t want to do it all at once because it will be hard to prepare all at once – it might be clumpy and not smooth!
Step 4: Once all the matcha is whisked and added to the horchata, mix to combine!
More Matcha Drinks
Horchata Matcha Latte
Equipment
- 1 blender
- 1 mesh Strainer or nut milk bag
Ingredients
- 1 cup rice
- 5 cups water
- 1 large cinnamon stick
- 1/2 cup roasted unsalted cashews
- 1/3 cup agave or pure maple syrup
- 2 cups non dairy milk I like to use oat milk or cashew milk
- ¼ tsp salt
- 6 tsp ceremonial matcha
- 1/2 cup warm-hot water for whisking matcha
Instructions
For the horchata:
- To a large bowl add rice, cinnamon stick. Cover with 5 cups filtered water. Cover the bowl and soak overnight.
- To a blender, add all the contents in the bowl (including the water), blend on high for 1 minute then strain through a nut milk bag or through a fine mesh strainer into a large pitcher. If using a mesh strainer pour it through 2-4 times for a smooth horchata.
- Once strained add it back to the blender then add 2 cups non dairy milk, sweetener of choice , vanilla and salt. Blend again for 1 minute. You can add more sweetener to your liking or keep as is!
- Pour into a pitcher then prepare matcha.
For the matcha latte:
- Place a small fine mesh strainer over a bowl. Add 2 tsp matcha and sift into the bowl.
- Add about 1/4 cup warm water to the matcha and using a matcha whisk, whisk well until frothy.
- Pour into pitcher then repeat step 6… you don’t want to do it all at once because it will be hard to prepare with all at once – might be clumpy and not smooth!
- Once all the matcha is whisked and added to horchata mix to combine!
Nutrition information is automatically calculated, so should only be used as an approximation.
