Homemade Horchata Latte Recipe: A Budget-Friendly Treat

This homemade Horchata Latte Recipe costs $4.73 for the whole batch, or $0.59 per latte, and takes only 20 minutes of active preparation.

The horchata is made by soaking rice, blending it with water, and sweetening it with evaporated and condensed milk, vanilla and cinnamon. A shot of espresso turns it into a latte.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Costing note: The condensed milk cost uses an estimated 312 g per cup from King Arthur Baking’s ingredient weight chart. This is a costing conversion, not a change to the recipe. Coffee cost varies with the amount of grounds used.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Long Grain Rice

Long grain white rice is traditional for horchata due to its neutral flavor and texture when blended. It is sometimes even cheaper in larger bags at ethnic markets or warehouse stores. Avoid specialty rices like basmati or jasmine, as their distinct aromas might compete with the cinnamon and vanilla.

Evaporated Milk and Sweetened Condensed Milk

Evaporated milk provides richness without excessive sweetness, while sweetened condensed milk adds both sweetness and body. Store-brand versions of both cans are typically much cheaper than name brands and work just as well. In a pinch, whole milk reduced by about half can replace evaporated milk, but the flavor will be different. Sweetened condensed milk has no direct cheap swap with the same texture and sweetness.

Espresso

Without an espresso machine, use very strong brewed coffee made with less water than usual, or instant espresso powder mixed with a small amount of hot water.

How to Make Homemade Horchata Latte Step by Step

Combine the long grain rice with water in a large, sealable container and let it soak in the refrigerator at least overnight, or up to two days. Soaking softens the rice so it blends into a smooth liquid.

Pour the rice and its soaking water into a blender and blend until the grains are completely pulverized and the liquid looks milky and slightly thick.

Strain the mixture through a fine mesh sieve, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard the leftover rice solids.

Stir the evaporated milk, sweetened condensed milk, cinnamon, and vanilla extract into the strained rice water. Taste and adjust the sweetness or cinnamon. This is the finished horchata, ready to drink as is or turn into a latte.

To make the latte, gently heat the horchata on the stovetop over medium heat, stirring regularly, until warm but not boiling. Meanwhile, prepare the espresso shots. Combine 6 ounces of the warm horchata with 2 ounces of freshly brewed espresso in a mug, stir gently, and serve. For full ingredient quantities and detailed steps, refer to the recipe card below.

Tips for the Best Results

• Don’t Skip the Soak: Soaking breaks down the grains for a smooth, creamy horchata. Overnight is good, but 24 hours is even better.
• Strain Thoroughly: Use a fine-mesh sieve or even cheesecloth for a silky-smooth drink free of rice particles.
• Adjust Sweetness to Taste: Start with the recommended amount of sweetened condensed milk and add more for a sweeter latte.

Storing, Freezing and Reheating

Refrigerate leftover horchata in an airtight container or pitcher for up to 3-4 days. Stir or shake before serving, as some of the ingredients may settle. Freezing is not recommended once the dairy has been added, as the texture can become grainy upon thawing.

To reheat, warm the desired amount in a saucepan over medium-low heat, stirring occasionally, or microwave individual servings in 30-second intervals, stirring in between.

Serving Ideas and Variations

• Iced Horchata Latte: Chill the horchata completely, pour it over ice and then add the espresso.
• Spiced Horchata: Add a pinch of nutmeg or a tiny dash of cardamom along with the cinnamon.
• Non-Dairy Version: For a dairy-free option, use full-fat canned coconut milk instead of evaporated milk and a dairy-free sweetened condensed milk alternative.
• Chocolate Horchata: Stir in a tablespoon of cocoa powder to the horchata mixture for a mocha-like flavor.

Emily Carter

Homemade Horchata Latte

Enjoy a creamy, sweet Horchata Latte made from scratch. This budget-friendly recipe brings your favorite coffee shop drink home for a fraction of the cost.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 8 lattes

Course: Drinks

Cuisine: Mexican-Inspired

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

For the Horchata

• 1 cup long grain rice
• 4 cups water
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• ¼ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract

For Each Latte

• 6 ounces prepared horchata warm
• 2 ounces espresso freshly brewed

Equipment

• 1 Large sealable container
• 1 Blender
• 1 Fine mesh sieve
• 1 Saucepan
• 1 set Measuring cups and spoons

Method

 

Prepare the Horchata Base

1. Combine the long grain rice and 4 cups of water in a large, sealable container.
2. Close the container and refrigerate for at least 8 hours, or up to 2 days, to allow the rice to soak.
3. After soaking, pour the rice and water into a blender and blend on high speed until the rice is completely pulverized and the mixture is smooth and milky.
4. Strain the rice water through a fine mesh sieve into a large bowl, pressing on the solids with a spoon to extract all the liquid; discard the rice solids.
5. Stir the evaporated milk, sweetened condensed milk, ground cinnamon, and vanilla extract into the strained rice water until well combined.

Assemble the Lattes

1. Gently heat the prepared horchata in a saucepan over medium heat, stirring regularly, until it reaches your desired latte temperature.
2. While the horchata is warming, brew your espresso shots.
3. For each latte, combine 6 ounces of warm horchata with 2 ounces of freshly brewed espresso in a mug.
4. Stir gently and serve hot, optionally garnished with whipped cream and an extra sprinkle of cinnamon.

Notes

Make-Ahead: The horchata base can be made up to 3-4 days in advance and stored in the refrigerator. Just warm it gently when ready to make your lattes.

Espresso Alternatives: If you don’t have an espresso machine, use very strong brewed coffee or instant espresso powder dissolved in a small amount of hot water.

Adjust Sweetness: Feel free to adjust the amount of sweetened condensed milk to suit your personal preference for sweetness.

Frequently Asked Questions

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