If you’ve ever wanted your morning coffee to taste like a warm hug—this homemade horchata syrup is it. Inspired by the classic Mexican drink, this syrup has all the cozy cinnamon-vanilla flavor you love in horchata but thickened into a pourable dream you can drizzle into lattes, cold brew, or even over iced matcha.
This one is perfect for those days when you want to romanticize your coffee moment or just need a little something special at home (without paying $7 at a café).
Growing up, horchata was something I always looked forward to when my mom would make it or if we visited my aunts restaurants in Dallas, they made the BEST horchata agua fresca. It was milky, sweet, and cold—kind of like dessert in a cup. So bringing that nostalgic flavor into my daily coffee routine just feels like a full-circle comfort moment. And now that I make it into a syrup, I can have that cinnamon-vanilla goodness whenever I want—without steeping a whole new batch every time.
Why You’ll Love This Horchata Syrup:
- ✨ It’s creamy, and full of cozy cinnamon flavor
- ☕ It’s the perfect addition to lattes, cold brew, iced coffee or matcha
- 🍚 Made with simple pantry staples—no weird ingredients
- 🤍 It turns your everyday coffee into something intentional and joy-filled (something to look forward to 😊)
Ingredients for horchata syrup:
- 1 cup uncooked white rice
- 1 cinnamon stick
- 2 cups water (for steeping)
- 1 cup sugar
¾ cup sweetened condensed milk - 1 tablespoon vanilla paste (or extract if that’s what you have)
How to Make Horchata Syrup for Coffee
1. Steep the rice + cinnamon: In a bowl or jar, combine 1 cup of rice and 1 cinnamon stick with 2 cups of water. Let it sit at room temperature for at least 24 hours to soak. This is going to soften the rice and infuse that water with cinnamon flavor.
2. Blend + strain: The next day, blend the entire mixture (rice, cinnamon stick, and water) until smooth. Then strain it really well through a fine mesh strainer or cheesecloth. You want the liquid, not the pulp.
3. Cook the syrup base: Pour the strained rice “milk” into a small pot. Add 1 cup of sugar and ¾ cup of sweetened condensed milk. Bring it to a simmer over medium heat, stirring with a whisk the entire time. Rice has starch, so if you don’t stir it, it’ll clump up on you. It should thicken slightly—think the consistency of a syrup—after about 10 minutes.
4. Add the vanilla: Once thickened, remove from heat and stir in 1 tablespoon of vanilla paste. Give it a good whisk, then let it cool.
5. Store it: Once cooled, pour into a clean glass jar or bottle. Keep it in the fridge for up to 2 weeks!
Horchata Syrup
Ingredients
- 1 cup uncooked white rice
- 1 cinnamon stick
- 2 cups water for steeping
- 1 cup sugar
- ¾ cup sweetened condensed milk
- 1 tablespoon vanilla paste or extract if that’s what you have
Instructions
- Steep the rice + cinnamon: In a bowl or jar, combine 1 cup of rice and 1 cinnamon stick with 2 cups of water. Let it sit at room temperature for at least 24 hours to soak. This is going to soften the rice and infuse that water with cinnamon flavor.
- Blend + strain: The next day, blend the entire mixture (rice, cinnamon stick, and water) until smooth. Then strain it really well through a fine mesh strainer or cheesecloth. You want the liquid, not the pulp.
- Cook the syrup base: Pour the strained rice “milk” into a small pot. Add 1 cup of sugar and ¾ cup of sweetened condensed milk. Bring it to a simmer over medium heat, stirring with a whisk the entire time. Rice has starch, so if you don’t stir it, it’ll clump up on you. It should thicken slightly—think the consistency of a syrup—after about 10 minutes.
- Add the vanilla: Once thickened, remove from heat and stir in 1 tablespoon of vanilla paste. Give it a good whisk, then let it cool.
- Store it: Once cooled, pour into a clean glass jar or bottle. Keep it in the fridge for up to 2 weeks!
How to Use Horchata Syrup
- Add 1–2 tablespoons to hot or iced coffee
- Stir into cold brew with oat milk or half and half
- Drizzle over iced matcha lattes
- Use in cocktails for a fun, creamy twist (it would be delicious on any coconut rum drink)
- Add to water for a quick horchata agua fresca drink
Pro tip: This syrup also makes a gorgeous coffee bar addition if you’re hosting brunch. Pour it into a little bottle or creamer carafe, add a cinnamon stick for flair, and watch your guests swoon.
FAQ: Horchata Syrup for Coffee
How long does horchata syrup last in the fridge?
It’ll keep well for about 2 weeks in a sealed jar. Make sure it’s refrigerated!
Can I use brown rice instead of white?
You can, but it’ll have a nuttier flavor and might not be as smooth. Stick with white rice if you want that classic horchata taste.
What’s the difference between horchata syrup and traditional horchata?
Traditional horchata is a drink, usually served cold over ice. This syrup is concentrated, sweetened, and meant to be added to drinks like coffee or tea as a flavored sweetener.
Can I make this dairy-free?
Yes! Swap the condensed milk for a dairy-free version (like coconut condensed milk or oat condensed milk), and you’re good to go.
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