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About this recipe
What is a horchata matcha? This recipe combines the worlds of horchata and matcha, resulting in a delicious horchata matcha. It’s like a matcha latte with a touch of cinnamon and can be enjoyed cold with plenty of ice or warm. It’s perfect for any occasion!
I absolutely love it when two of my favorite drinks come together – it’s the perfect combination! Trust me, you won’t want to miss out on the amazing horchata matcha. It’s so refreshing and delicious; you simply have to try it!
Ingredients
- Brown rice
- Cashews (raw)
- Water
- Matcha
- Cinnamon (ground cinnamon)
- Maple syrup
How to make the horchata matcha?
Blend all your ingredients in a high-speed blender.
Depending on your taste and your blender, you can strain it or not.
If you decide to strain the horchata, use a milk bag or an old kitchen towel.
Serve and enjoy
- Cold, serve over a good amount of ice in a large cup.
- Hot, heat in a small pot over the stove or microwave.
Matcha horchata
Equipment
- Milk bag optional
Ingredients
- ½ cup brown rice, soaked all night
- ¼ cup cashews raw
- 4 cups water add more as you go if it needs extra
- 2-3 teaspoons matcha Barista or ceremonial grade
- 1 ½ teaspoons cinnamon, ground
- ½ cup maple syrup
Instructions
- Soak the rice overnight. The next morning, drain and rinse with fresh water.
- Put in the blender along with the rest of the ingredients. Blend until all is creamy and delicious.
- Test and adjust the flavor if needed. You may need to add more maple syrup or cinnamon.
- Strain it with a fine strainer or a milk bag while serving into a jar or a pitcher if you are not using a high speed blender.
- Serve it with lots of ice and if you want to sprinkle a little cinnamon on top.
Notes
- Quick version: Blend 4 cups of store-bought rice milk with the remaining ingredients. There is no need to strain; just serve over ice and enjoy.
- Dink freshly made.
- Adjust the sweetness. Adjust the sweetness and the amount of matcha to your taste.
- Make it delicious so you can have it again and again.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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