The black in this beverage comes from the strong brewed iced coffee and the blanco comes from the horchata that so beautifully clouds this beverage to create caffeinated, cinnaminy sweetness. There is a golden rule to making a great iced coffee that cannot be broken – let the brewed coffee cool! If you try to chill coffee with ice it will be watered down and undrinkable. I would also consider adding the coffee or horchata to an ice tray so as your ice melts the beverage will only be more delicious!
Out of my slight feeling of guilt I do need to mention that I am not making my own horchata. I will at some point in life but my neighborhood taqueria does a fine job so I will stick with there’s. If you feel like testing out a recipe, please do, but plan ahead!
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Horchata Ice Coffee
- Total Time: 5 minutes
- Yield: 1 1x
Description
Putting a little sweet spice in your iced coffee.
Ingredients
- 8 oz (240 ml) iced coffee
- 4 oz (120 ml) horchata
- ice
Instructions
- Brew one cup (8oz) of coffee and place in the fridge to chill completely.
- Once coffee is chilled, add to a 16oz cup half filled with ice. Top with horchata to fill glass.
- Stir, enojoy & repeat!
- Prep Time: 30 mins
- Cook Time: 5 mins
- Category: Coffee
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 110
Photographer: Nick Simonite 
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Frequently Asked Questions
Why does the coffee need to cool completely before using it?
Pouring hot or even warm coffee over ice dilutes the drink as the ice melts rapidly. The recipe’s golden rule is to brew 8 oz of coffee and chill it in the fridge first so the flavor stays concentrated when it hits the ice.
Can I use homemade horchata, or does it need to be store-bought?
Either works. The author uses horchata from a local taqueria for convenience, but notes that homemade horchata is a great option if you plan ahead. The recipe calls for 4 oz of horchata per serving.
Oh my god I can’t believe I’ve never thought of this before! This is brilliant! I wish I had a near by taqueria but alas, I’m now on the east coast and I’ll have to try that recipe. Great post.
-Sally