Dirty horchata combines creamy, sweet horchata with a splash of cold brew for a rich, refreshing pick-me-up. Horchata is a traditional Mexican beverage made from rice, milk and almonds, flavored with vanilla and cinnamon. Smooth, lightly sweet, and fragrant, this easy recipe elevates your morning coffee and pairs beautifully with spicy summer dishes.
If you want to upgrade your morning routine, this creamy horchata with a shot of cold brew is a delightful option.
This version is made by soaking white rice, sliced almonds and cinnamon sticks, then blending with evaporated milk. After straining, the mixture is sweetened with sugar, brightened with vanilla, and chilled. The final drink is silky, aromatic, and surprisingly simple to prepare.
Dirty horchata is versatile: add it to hot or iced coffee, espresso, or lattes; whisk it into cocktails or cappuccinos; or enjoy it on its own as a creamy, kid-friendly treat. You can also use horchata in recipes that call for milk, such as French toast or tres leches cake.
Ready to make your own Dirty Horchata?
Instructions overview:
• In a large bowl, combine 1 cup uncooked white rice, 1/2 cup chopped almonds, and 2 cinnamon sticks.
• Cover with warm water and let soak for 5 hours or overnight, until the rice and cinnamon soften.
• Drain and discard the soaking water. Transfer the rice mixture to a blender, add 1 can (12 oz) evaporated milk, and blend on high until smooth and thick.
• Strain the blended mixture through a fine-mesh sieve into a pitcher. Stir in 4 cups cold water, 1-1/2 cups whole milk, 2/3 cup granulated sugar, and 1 tablespoon vanilla extract. Mix thoroughly and refrigerate for at least 30 minutes to chill.
To serve:
• Fill glasses with ice and pour in horchata. Top with cold brew concentrate to taste—about 2 to 3 tablespoons per cup of horchata is a good starting point.
• Stir and enjoy.
The full ingredient list and step-by-step recipe are provided below in the recipe card.
What pairs well with Dirty Horchata?
Horchata’s cooling, sweet cinnamon flavor complements bold, spicy dishes and hearty comfort food. Try it alongside enchiladas, tortilla soup, tacos, burritos, grilled meats, or any zesty Mexican-inspired meal. It also works beautifully with breakfast and brunch items—think coffee cakes, cinnamon twists, or French toast.
- Mexican grilled steak salad with honey-lime dressing
- Firecracker chicken meatballs
- Chili-garlic roasted chicken with potatoes and carrots
- Slow cooker turkey chili
- One-pot cheesy vegetarian chili mac ’n’ cheese
- Easy chicken tortilla soup
- Mexican street corn salad
- Chili lime grilled chicken
- Chicken enchiladas
Breakfast and brunch pairings
- Banana coffee cake
- 4-ingredient cinnamon twist wreath
- Bacon + eggs tater tot breakfast casserole
- Baked apple cider donuts
- Apple cinnamon coffee cake
- Fluffy pumpkin spice pancakes
- 3-ingredient beignet bites
- Cinnamon swirl bread French toast
We loved this horchata with coffee and enjoyed it as a cool counterpoint to spicy dinners. Its sweet cinnamon profile makes it a natural companion for zesty dishes, but a chilled pitcher is equally welcome beside a fireplace—horchata is enjoyable year-round.
I hope you love this cozy, homemade drink. If you try the recipe, please leave a rating and review to share how it turned out.
Dirty Horchata
Ingredients
- 1 cup uncooked white rice
- 1/2 cup chopped almonds
- 2 cinnamon sticks
- 4 cups cold water
- 1 can (12 oz) evaporated milk
- 1-1/2 cups whole milk
- 2/3 cup granulated sugar
- 1 Tablespoon vanilla extract
For serving:
- Ice cubes
- 1 cup cold brew concentrate
Instructions
- In a large bowl, combine the rice, almonds and cinnamon sticks. Cover with warm water and let soak for 5 hours or overnight, until softened.
- Drain and discard the soaking water. Transfer the mixture to a blender, add the evaporated milk, and blend on high until smooth and thick.
- Strain the blended mixture through a fine-mesh sieve into a pitcher. Stir in the cold water, whole milk, sugar, and vanilla. Mix well and refrigerate for at least 30 minutes to chill.
To serve:
- Divide horchata among ice-filled glasses and top each with cold brew concentrate to taste (about 2–3 tablespoons per cup of horchata).
- Stir and enjoy.
Notes
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