How TO Make The Best Matcha Horchata, SO Refreshing You Need TO Try IT
HOW TO MAKE THE BEST MATCHA HORCHATA, SO REFRESHING YOU NEED TO TRY IT! is a easy Mexican Fusion recipe that serves 4. 250 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 4 hrs 30 min | Cook: PT0M | Total: 4 hrs 45 min
Cost: $5.35 total, $1.34 per serving
Ingredients
- 1.5 cups White Rice (Rinse thoroughly before soaking)
- 1 large Cinnamon Stick (Used for soaking and garnish)
- 0.75 cup Sugar (Adjust to taste; start with 3/4 cup)
- 2 tablespoons Matcha Powder (Culinary‑grade for best flavor)
- 1 teaspoon Vanilla Extract (Pure vanilla extract preferred)
- 1 can (12 oz) Evaporated Milk (Full‑fat canned evaporated milk)
- 1 can (14 oz) Sweetened Condensed Milk (Full‑fat sweetened condensed milk)
- 3 cups Milk (Whole milk gives the creamiest texture)
- As needed cubes Ice (For serving over ice)
Instructions
Rinse the Rice
Place 1½ cups of white rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.
Time: PT5M
Soak Rice with Cinnamon
Transfer the rinsed rice to a large container, add 1 large cinnamon stick, and cover with 4 cups of hot water. Cover and let sit overnight or at least 4 hours.
Time: PT4H0M
Blend the Soaked Rice
Drain the soaked rice (reserve the liquid for later if desired) and place the rice into the blender. Add ¾ cup sugar (or to taste) and blend on high until the rice is completely pulverized.
Time: PT5M
Strain the Mixture
Line a large jar or pitcher with cheesecloth (or a fine mesh strainer) and pour the blended rice through, pressing with the back of a spoon to extract as much liquid as possible.
Time: PT5M
Incorporate Matcha
Add 2 tablespoons of matcha powder to the strained liquid and whisk vigorously until the matcha is fully dissolved and no clumps remain.
Time: PT2M
Add Flavorings and Milks
Stir in 1 teaspoon vanilla extract, the entire can of evaporated milk, and the entire can of sweetened condensed milk. Mix until smooth.
Time: PT2M
Finish with Milk
Pour in 3 cups of whole milk, stirring gently. Taste and add more sugar if desired.
Time: PT2M
Chill or Serve Over Ice
Refrigerate the matcha horchata for at least 30 minutes, or serve immediately over ice. Garnish each glass with a pinch of matcha and a cinnamon stick.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 8 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains Dairy
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of White Rice: Short‑grain rice, Jasmine rice
- Instead of Cinnamon Stick: 1 tsp ground cinnamon
- Instead of Sugar: Honey, Agave syrup
- Instead of Matcha Powder: Green tea powder (lower quality)
- Instead of Vanilla Extract: Almond extract (½ tsp), Vanilla bean (½ bean)
- Instead of Evaporated Milk: Canned coconut milk (same volume), Half‑and‑half
- Instead of Sweetened Condensed Milk: Homemade condensed milk, Sweetened coconut milk
- Instead of Milk: Almond milk, Oat milk (unsweetened)
Equipment Needed
- Blender
- Cheesecloth
- Large Jar or Pitcher
- Measuring Cups
- Measuring Spoons
- Whisk or Spoon
- Serving Glasses
- Straw (optional)
Critical Steps — Do Not Skip
- Soaking the rice with cinnamon for at least 4 hours
- Blending the rice until completely pulverized
- Straining through cheesecloth to achieve a smooth base
- Fully dissolving the matcha powder without clumps
- Adjusting sweetness to personal preference
Chef Tips from the Video
- Use high‑quality culinary‑grade matcha for a vibrant color and smooth flavor.
- For an extra‑creamy texture, replace part of the whole milk with a splash of heavy cream.
- Serve the horchata over crushed ice for a slushy summer feel.
Troubleshooting
Horchata is grainy.
Blend the rice longer or strain a second time through a fresh cheesecloth to remove remaining particles.
Matcha clumps and does not dissolve.
Whisk the matcha in a small amount of warm milk first to create a smooth paste, then stir into the horchata.
Drink is not sweet enough.
Add additional sugar, honey, or more condensed milk a tablespoon at a time, tasting after each addition.
Storage
Refrigerator: Store in a sealed jar for up to 3 days. Stir before serving as separation may occur.
Freezer: Not recommended; freezing can change texture.
Room temperature: Keep chilled; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the rice a day ahead to save time.
- The blended and strained base can be kept refrigerated; add matcha and milks just before serving.
Frequently Asked Questions
What is the cultural significance and history of horchata in Mexican cuisine?
Traditional horchata originated in Spain and was adapted in Mexico using rice, cinnamon, and sugar. It became a popular refreshing street drink, especially in hot climates, and is now a staple at festivals and family gatherings.
How did matcha become incorporated into a Mexican horchata, and what does this fusion represent in modern cuisine?
Matcha, a Japanese green‑tea powder, adds a bright flavor and antioxidant boost. Combining it with Mexican horchata reflects contemporary culinary trends that blend global ingredients to create new, health‑focused drinks.
What are the traditional regional variations of horchata across Mexico?
In the north, horchata is often made with rice and cinnamon; in the south, versions may use tigernut (chufa) or almond milk. Some regions add vanilla or lime zest for extra aroma.
During which celebrations or occasions is horchata traditionally served in Mexican culture?
Horchata is commonly served at festivals, fairs, and family gatherings, especially during hot summer days, birthdays, and religious holidays such as Día de los Muertos.
What authentic ingredients are used in classic Mexican horchata versus the matcha horchata recipe from Cooking Con Claudia?
Classic horchata uses rice, cinnamon, sugar, and sometimes vanilla. Cooking Con Claudia’s version adds matcha powder, evaporated milk, and sweetened condensed milk for extra creaminess and a green‑tea twist.
What other Mexican drinks pair well with matcha horchata?
Matcha horchata pairs nicely with aguas frescas like hibiscus (jamaica) or tamarind, as well as with light snacks such as churros, empanadas, or fresh fruit.
What are the most common mistakes to avoid when making matcha horchata?
Common errors include not soaking the rice long enough, blending insufficiently, failing to strain the mixture, and adding matcha without whisking, which leads to clumps.
Why does this matcha horchata recipe use evaporated and sweetened condensed milk instead of regular cream?
Evaporated and condensed milks provide richness and sweetness without the need for heavy cream, keeping the drink shelf‑stable and easier to blend with the rice base.
Can I make matcha horchata ahead of time and how should I store it?
Yes. Prepare the rice base and keep it refrigerated in a sealed jar for up to 3 days. Add matcha and milks just before serving, then chill or serve over ice.
What does the YouTube channel Cooking Con Claudia specialize in?
Cooking Con Claudia focuses on easy‑to‑follow, family‑friendly recipes that blend classic comfort foods with modern twists, often featuring Latin American and fusion dishes.
How does the YouTube channel Cooking Con Claudia’s approach to Mexican‑inspired drinks differ from other cooking channels?
Claudia emphasizes quick preparation, minimal equipment, and customizable sweetness levels, while also incorporating global ingredients like matcha to create unique, health‑forward variations.
Last updated: August 28, 2026
