Horchata Syrup Recipe
Sweet with cinnamon and vanilla flavors, this Horchata Syrup recipe is delicious in hot or iced coffee drinks. Easily made with rice, sweetener (can be made sugar-free), cinnamon, and vanilla.
If you've had Mexican horchata, you know how yummy it is! Typically served as an agua fresca-type drink, horchata is served over ice and is so refreshing. Rice, cinnamon, and sugar are boiled together, strained, and added to milk.
Where I live in Southern California, I frequently see horchata added to iced coffee drinks. It adds a creamy, dreamy flavor and is a nice alternative to other plant-based milks. Horchata can be hard to find if you don't have a grocery store that stocks Latin American products.
An easy solution: horchata syrup! Make a batch and keep it in the fridge to flavor your favorite drinks, including Iced Matcha Horchata.
Lessons Learned
- Any white rice can be used. I like short-grain rice, but long-grain or jasmine would be equally good. Although I haven't tried it with brown rice, I think it could work.
- Cinnamon sticks are ideal, but they really need to be flavorful, which can be tricky if they've sat on a shelf for a while. To get consistently good results every time, use ground cinnamon.
- This can be made with granulated white sugar (which is traditional), but I like to make mine sugar-free with Lakanto monkfruit allulose blend. It measures cup for cup like sugar.
Hat Tips
Many thanks to Kat's Kitchen for the horchata syrup recipe, which I slightly adapted.
Horchata Syrup Recipe
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Total Time: 15 minutes
- Yield: 8 ounces 1x
Ingredients
- 2 cups water
- ½ cup white rice, raw
- 3 cinnamon sticks (or ½ teaspoon ground cinnamon)
- ½ cup granulated sugar or monkfruit allulose blend
- 1 teaspoon vanilla extract
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Instructions
- Tip the water into a medium saucepan and bring to a boil on the stovetop. Once boiling, lower the heat and add the rice and cinnamon. Simmer for 7 to 9 minutes. The rice will not be cooked but just softened and have released some flavor and starch.
- Remove from the heat and stir in the sweetener until it is dissolved.
- Strain through a fine mesh strainer into a bowl, then discard the solids. Stir in vanilla.
- Allow to cool slightly before transferring to a clean jar. Cover and keep in the fridge for 2 to 3 weeks.
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