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Creamy Horchata Iced Coffee Recipe with Easy Cinnamon Oat Milk Foam

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A refreshing and creamy iced coffee combining a smooth horchata base with a frothy cinnamon oat milk foam, perfect for warm weather and caffeine lovers.

Ingredients

Scale
  • 1/2 cup long-grain white rice (rinsed)
  • 4 cups water
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1 cinnamon stick
  • 1 teaspoon pure vanilla extract
  • 1 cup strong brewed coffee, cooled
  • Ice cubes
  • 1 cup unsweetened oat milk (preferably Oatly Barista Edition)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon maple syrup or honey (optional)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Rinse 1/2 cup of rice under cold water until water runs clear. Combine rice, 4 cups of water, and 1 cinnamon stick in a medium bowl or pitcher. Let soak at room temperature for at least 4 hours or overnight for best flavor extraction.
  2. Remove the cinnamon stick and transfer the rice and soaking water into a blender. Add 1/2 cup sugar and 1 teaspoon vanilla extract. Blend on high for about 1-2 minutes until smooth.
  3. Pour the mixture through a fine mesh strainer or cheesecloth into a large pitcher, pressing gently to extract all the liquid. Discard the rice solids. Chill the horchata base in the fridge.
  4. Prepare 1 cup of strong coffee using your preferred method. Allow to cool completely, ideally refrigerate for 15-20 minutes.
  5. Pour 1 cup of oat milk into a small saucepan. Warm gently over low heat without boiling. Stir in 1/2 teaspoon ground cinnamon, 1 tablespoon maple syrup or honey (if using), and 1/4 teaspoon vanilla extract.
  6. Use an electric frother or whisk vigorously until frothy and slightly thickened (about 1-2 minutes).
  7. Fill a glass with ice cubes. Pour in half horchata base and half coffee (about 1/2 cup each).
  8. Gently spoon or pour the cinnamon oat milk foam on top for a layered effect.
  9. Serve immediately. Stir gently if desired or enjoy the layers separately. Optionally, garnish with a light dusting of cinnamon.

Notes

Soak rice for at least 4 hours or overnight for best flavor. Warm oat milk gently to about 140°F (60°C) for optimal frothing. Use maple syrup instead of honey for a vegan version. If horchata is too thick, thin with water or oat milk. Chill coffee before assembling to avoid dilution. Cheesecloth yields creamiest horchata base; fine mesh sieve is a budget-friendly alternative.

Nutrition

Keywords: horchata, iced coffee, cinnamon oat milk foam, creamy iced coffee, vegan iced coffee, dairy-free iced coffee, summer drink, coffee recipe

Find it online: https://piperplate.com/creamy-horchata-iced-coffee-recipe-with-easy-cinnamon-oat-milk-foam/