This Homemade Horchata Syrup is made with rice and cinnamon for a sweet, spiced syrup. Perfect for a homemade horchata shaken espresso or your favorite fall drinks and desserts.
Horchata is hands down my favorite option at Starbucks - it's a seasonal flavor and you can't get it all year. So of course, I needed to make a homemade version so I can whip up a delicious drink whenever I'm craving a horchata shaken espresso.
Horchata is typically by soaking rice overnight and blending, but since this is just a syrup, we can use a much faster method of cooking on the stovetop. For a syrup that tastes just like horchata that's ready in 20 minutes!
Once you've made a batch, grab some non-dairy milk and espresso, and make a horchata shaken espresso!
Jump to:
Why You'll Love This Horchata Syrup
- Starbucks style - so you can make a homemade horchata drink!
- Warm spices - whole cinnamon creates a deep flavor and NO grittiness
- Coffee Shop Favorite - a homemade version of the fall classic
- Easy to Customize - Adjust the sweetness and spice to your taste. And chose your favorite sugar or sugar alternative
Ingredient Notes & Substitutions
- Water
- Sweetener of choice: white sugar, maple syrup, agave, or equivalent sugar alternative. Any of these work!
- White Rice: any white rice will work!
- Cinnamon sticks: I am recommending to use whole cinnamon because it prevents a grainy syrup - ground spices aren't easily strained out. That said, I've listed a recommended amount of ground cinnamon to use if you need to.
- Vanilla Extract: for an extra depth and creaminess. You can also use vanilla bean paste.
- Almond Extract: some horchata recipes contain nuts and almond extract helps to create that more sweet and rich nutty flavor
Step-By-Step Instructions
Step 1. Add the rice, sugar, water, and cinnamon to a medium saucepan. Bring to a boil, then turn down the heat and let simmer for 15 minutes.
Step 2. Remove from the heat and stir in the vanilla and almond extracts.
Step 3. Let cool for 10 minutes, then strain and bottle.
More Ways to Use Horchata Syrup
Don't limit this syrup to lattes! Try it:
- in iced coffee or cold brew
- in fall mocktails
- stirred into chai
- over oatmeal
- as a syrup for pancakes or waffles - my vegan apple pancakes are screaming for this syrup
- mixed into vegan yogurt
- as a syrup for vegan vanilla ice cream
Elizabeth's Kitchen Notes
- Whole Spices: I absolutely think it's worth it to use whole cinnamon in this drink. I've made several syrups with ground spices and there's just no way to strain out all the sediment.
- Rice: don't worry if the rice isn't fully cooked at the end. It's getting strained out and discarded.
FAQ & Expert Tips
While they aren't necessary, whole spices make the syrup so much cleaner. You can easily strain out the spices and don't end up with grit at the bottom of the glass.
Store in an airtight container in the fridge for up to a month.
Yes! You can use agave or maple syrup, or even stevia instead of the white sugar.
Recipe Prayer
Thank you God for this syrup that uses ingredients that honor your creation. Allow us to enjoy this syrup and the season of fall. Amen.
More homemade syrups
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Homemade Horchata Syrup
Equipment
Ingredients
- 2 Cups Water
- 1 Cup Organic White Cane Sugar or sweetener of choice like maple syrup, agave, or equivalent sugar alternative
- ½ Cup Dry White Rice
- 3 Cinnamon Sticks or ½ teaspoon ground cinnamon
- 1 Teaspoon Vanilla Extract
- ⅛ Teaspoon Almond Extract optional
Instructions
- Add the rice, sugar, water, and cinnamon to a medium saucepan. Bring to a boil, then turn down the heat and let simmer for 15 minutes.
- Remove from the heat and stir in the vanilla and almond extracts.
- Let cool for 10 minutes, then strain and bottle.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments