I first had one of these creamy iced horchata matcha drinks when we went out to lunch at True Food Kitchen this weekend. I have basically been thinking about it ever since and had to recreate it asap.
I love the sweet and cinnamony horchata flavor combined with the earthy matcha.
It’s my new favorite summer drink and will be on repeat forever and ever… or until winter comes and then I’ll just drink it hot.
ICED HORCHATA MATCHA RECIPE
FOR THE HORCHATA:
1 1/3 cup uncooked white rice
5 cups hot (not boiling) water
3 cinnamon sticks
I also added 1/3 c cashews and 1/3 c coconut flakes because I had it and I’m wild like that, but it’s not necessary.
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1. soak rice and cinnamon, in hot water in a bowl and let sit overnight (8-10hrs) in the fridge.
*Someone told me you can leave it soaking in hot water on the counter for 1-2 hrs but I didn’t try it out.
*Someone told me you can leave it soaking in hot water on the counter for 1-2 hrs but I didn’t try it out.
You want the rice to be nice and soft to blend.
Now, wait and be patient.
2. Dump everything into a blender and blend it up until nice and creamy. Could take a couple minutes.
3. Pour through a strainer, or I found a cheesecloth worked best, to remove the “rice pulp” so it’s not so grainy.
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4. Mix in:
1/4 cup maple syrup (many people use sweetened condensed milk but I prefer this)
1 tsp vanilla
1/2 cup canned coconut milk for extra creaminess
Now you have your horchata.
Pour over ice and enjoy forever and ever amen.
If you’re ready for the best iced-matcha of your life then
add 1 tsp matcha powder to 8oz of that horchata goodness.
Cheers!
Not ready to make it today? PIN IT for later 🙂
