Matcha Horchata Latte
Creamy cinnamon rice horchata blended from scratch and poured over ice, topped with a vibrant whisked matcha shot for the layered iced drink that broke out in Google search in July 2026. Plan ahead: soak the rice in the refrigerator for at least 4 hours, or overnight.
Ingredients
- 1/2 cup long-grain white rice, rinsed
- 2 sticks cinnamon stick
- 3 cups water (for soaking)
- 1 cup whole milk
- 1/4 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 2 tsp matcha powder
- 1/4 cup hot water (for matcha)
- as needed ice
- as needed ground cinnamon (garnish)
Instructions
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1
Rinse 1/2 cup rinsed long-grain white rice until the water runs mostly clear, then combine with 2 sticks cinnamon stick and 3 cups water (for soaking) in a jar or bowl. Cover and soak in the refrigerator for at least 4 hours or overnight.
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2
Pour the soaked rice mixture, including the soaking water, into a blender and blend on high for 1 to 2 minutes, until the rice is finely ground and the liquid turns milky white.
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3
Strain the mixture through a fine mesh strainer or cheesecloth into a pitcher, pressing to extract as much liquid as possible; discard the solids.
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4
Stir 1 cup whole milk, 1/4 cup sweetened condensed milk, and 1/2 tsp vanilla extract into the strained horchata until fully combined, then chill until ready to serve.
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5
Whisk 2 tsp matcha powder with 1/4 cup hot water (for matcha) in a small bowl until smooth and frothy, breaking up any clumps.
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6
Fill a glass with as needed ice, pour in the chilled horchata to fill about two-thirds of the glass, then slowly pour the matcha mixture over the back of a spoon on top to create a layered effect. Dust with as needed ground cinnamon (garnish) and serve immediately.