☕✨Creamy, chocolatey, cinnamon-spiced, and ice-cold. This drink is a little bit cozy, a little bit bold, and a whole lot of delicious.
Hey there ☕✨
If you’ve never had a mocha horchata iced coffee, you are in for a treat. It’s like your favorite iced mocha and cinnamon-spiced horchata had the most delicious baby.
The drink is cold, creamy, chocolatey, and just sweet enough to feel like something special—without being over the top.
I started making this after a summer trip to Mexico, and now it’s my go-to when I want something iced, refreshing, and a little different from regular coffee.
This one’s easy to prep ahead, fun to serve, and tastes like it came from a fancy café—but made in your kitchen, no line required.
What You’ll Need
For the Horchata:
- 1 cup long grain white rice
- 1 cinnamon stick
- 4 cups water
- 1 tsp vanilla extract
- ½ cup sweetened condensed milk
- ½ cup whole milk (or any milk you like)
- Pinch of salt
For the Mocha Iced Coffee:
- 1½ cups cold brew or strong brewed coffee (chilled)
- 2 tbsp cocoa powder
- 2 tbsp sugar (or to taste)
- Ice
- Extra cinnamon for garnish (optional)
🍫 Why I Love This Recipe
I made this for the first time on a super hot afternoon and instantly knew it was a winner. It’s part nostalgic horchata, part café-style mocha, and totally refreshing.
- Perfect combo of creamy + bold: Horchata cools it down, coffee perks it up.
- Chocolate and cinnamon? Always yes.
- Make ahead friendly—store the horchata and cold brew separately and just mix when you’re ready.
- Way cheaper than the coffee shop.
- Great for entertaining—looks impressive, takes no time.
🕒 Makes 4 servings
🧊 Prep + soak time: 4 hours (mostly inactive)
🕒 Cook time: 10 minutes
🔬 Why This Recipe Works (Quick Science)
Horchata uses rice starch to create a naturally creamy texture without needing cream. The cinnamon soaks with the rice, infusing flavor gently. Adding cocoa and coffee brings bitterness and depth, while sweetened condensed milk balances everything with richness. When poured over ice, you get beautiful separation, swirl, and flavor in every sip.
🍽 Meal Plan Ideas
- Breakfast Treat: Serve with a croissant, muffin, or banana bread.
- Afternoon Pick-Me-Up: Pair it with trail mix or a small pastry.
- Brunch Bar Idea: Set up a DIY iced coffee bar with horchata, cold brew, syrups, and toppings.
⚠️ Common Mistakes
- Not soaking rice long enough: You need that soak time for a creamy base.
- Too much sweetener: Taste as you go—sweetened condensed milk is strong.
- Not blending and straining well: You want it smooth, not gritty.
- Using hot coffee: Always chill it first so the ice doesn’t melt instantly.
🥄 Tools You’ll Need
- Blender
- Fine mesh strainer or cheesecloth
- Mixing bowl
- Pitcher or mason jar
- Glasses for serving
- Spoon or milk frother (optional for mixing)
🔁 Substitutions & Variations
- Dairy-free: Use almond milk or oat milk + maple syrup instead of condensed milk.
- No coffee: Just make the mocha horchata without cold brew.
- Extra chocolatey: Stir in chocolate syrup or melted chocolate.
- Spicy version: Add a pinch of cayenne to the mocha mix.
⏳ Make Ahead Tips
- Soak and blend the horchata up to 3 days ahead.
- Keep cold brew and mocha mix in the fridge—just combine and pour when ready.
👩🍳 Instructions
1. Soak the Rice
Add rice, cinnamon stick, and 4 cups of water to a bowl. Let it soak at room temp for at least 4 hours or overnight.
2. Blend the Horchata
Remove cinnamon stick. Blend soaked rice and water until smooth. Strain through a fine mesh strainer or cheesecloth into a pitcher.
3. Mix in Flavor
Stir in vanilla extract, sweetened condensed milk, whole milk, and a pinch of salt into strained rice milk.
4. Make Mocha Coffee Mix
In a separate bowl or jar, mix cold brew, cocoa powder, and sugar until dissolved.
5. Assemble the Drink
Fill a glass with ice. Pour in mocha coffee mix halfway. Top with horchata. Sprinkle cinnamon if you like. Stir and sip!
🧊 Leftovers & Storage
- Store leftover horchata in the fridge for up to 3 days.
- Keep mocha coffee mix in a jar, chilled, for 3–4 days.
- Assemble right before serving so the ice doesn’t water it down.
🥗 What to Serve With
- Cinnamon rolls
- Coffee cake
- Fresh fruit and yogurt
- Churros (yes, please!)
- A breakfast burrito if you’re going savory
❓ FAQ
Can I skip the cocoa?
Sure! It becomes more like a regular horchata iced coffee—still great.
Do I have to strain the rice?
Yes—otherwise it’ll be gritty. You want a smooth, drinkable texture.
Can I use instant coffee?
If you must, go for a strong brew and chill it first, but cold brew tastes smoother.
🌟 Wrap-Up
This mocha horchata iced coffee is a sweet little surprise in a glass. It’s cozy, cool, and just right for slow mornings or sunny afternoons. Give it a try, tweak it to your taste, and don’t forget to drop a comment if you loved it—or if you have a twist to share!