Café Horchata

Ingredients

• 240 ml (1 cup)homemade horchata
• about 140 g (1 cup)ice
• 30 ml (1 shot)espresso

Instructions

1. 1

   Add the horchata

   Fill a glass with the ice, then pour in the horchata.

2. 2

   Add the espresso

   Pour in the espresso, stir, and drink.

What is café horchata?

Horchata is a chilled drink popular in Mexico, commonly made with rice and flavoured with cinnamon. This café version pairs it with espresso for a quick, cool drink with creamy sweetness and a coffee finish.

The recipe is assembled directly in the glass, so the horchata stays cold while the espresso swirls through it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 32g carbs, 2g fat.

Most of the carbohydrates and sugars come from the horchata, while the espresso contributes little energy and the ice none. Horchata recipes vary, but serving the drink with a source of protein, such as yoghurt or eggs, can make it a more balanced breakfast.

Choosing the horchata

Homemade horchata: use it well chilled for a refreshing drink. Its sweetness and thickness vary with the recipe, so the finished café horchata will vary too.

Espresso: a freshly pulled shot gives the drink its coffee flavour. Let it cool briefly if you want to slow the melting of the ice.

Build it in the glass

Ice first: fill the glass before adding the horchata. This chills the drink as you pour and leaves room for the espresso.

Espresso last: pour it over the horchata, then stir to combine. A gentle stir blends the flavours while keeping the drink cold.

Texture and taste

The drink should be cold, smooth and lightly foamy only if the horchata itself has been shaken or stirred before pouring. Cinnamon notes from the horchata meet the espresso's roasted flavour.

If the horchata has settled, mix it before measuring so the rice solids and liquid are more evenly distributed.

Timing and serving

This drink takes about five minutes to prepare and is best served straight away, before the ice dilutes it.

Serve it on its own as a cold coffee drink, or alongside a small sweet pastry or a simple breakfast.

Recipe notes & tips

• Chill the horchata before assembling the drink.
• Stir homemade horchata before measuring if it has separated.
• Use a tall glass with enough room to stir without spilling.
• Pour the espresso slowly for a more distinct coffee layer before stirring.
• Drink it soon after mixing to avoid a watered-down finish.

Variations

• Extra cinnamon: dust the top with a little ground cinnamon.
• Stronger coffee: use a double espresso for a bolder flavour.
• Less sweet: choose a less-sweet homemade horchata.
• Blended version: blend the horchata, espresso and ice until slushy.
• Dairy-free: keep the drink dairy-free by using a dairy-free horchata recipe.

Common mistakes to avoid

• Using warm horchata: chill it first so the drink starts cold.
• Skipping the stir: mix the espresso through the horchata for an even flavour.
• Letting it stand: serve promptly before the ice dilutes the drink.
• Measuring settled horchata: stir it first so each pour is more consistent.
• Overfilling the glass: leave space to add the espresso and stir.

How to store

Café horchata is best made just before drinking and does not keep well once mixed with ice. Store leftover homemade horchata separately in a covered container in the fridge, following the storage guidance for its recipe.

Frequently asked questions