Mexican Horchata Coffee Frappé
The Soul of the Plaza: A Frozen Mexican Coffee Tradition
I remember waking up in Oaxaca to the scent of my abuela toasting canela (kah-NEH-lah) on the comal. In Mexico, coffee and cinnamon are inseparable partners; they are the heart of our famous Café de Olla. This recipe for a Mexican Horchata Coffee Frappé is my way of bringing that timeless pairing into the modern era. It merges the cooling comfort of our beloved rice-based agua de horchata with the sophisticated ritual of a morning coffee in the neighborhoods of Roma or Condesa.
In the heat of a Mexico City afternoon, we often look for algo fresquito (something refreshing). This Mexican coffee drink is a celebration of that feeling—a frost-kissed fusion that honors the ancient techniques of my heritage. It is a top contender in my collection of the [/roundups/best-frappes](best frappes).
The Secret to an Authentic Horchata Recipe: The Remojo
In Mexican cooking, we often say that patience is an ingredient you cannot buy at the mercado. The most critical step in this authentic horchata recipe is el remojo (reh-MOH-ho), or the soaking process. By letting the raw rice and toasted cinnamon sit in water overnight, the rice starches hydrate without heat.
This prevents the drink from becoming gummy and instead creates a milky essence that defines a real horchata. If you try to rush this by using boiling water, you will lose that clean, refreshing finish. If you aren’t using a high-speed blender to pulverize the rice, you might consider my [/recipes/no-blender-frappe-hack](no-blender frappé hack) for other drinks, though for this specific recipe, a soak and blend is truly king.
Canela: The Heart of Your Canela Spiced Coffee
I need to share a small secret my abuela taught me: not all cinnamon is created equal. In Mexico, we use canela—specifically Ceylon cinnamon. It is “soft-shelled” and has a much more floral profile than the hard Cassia cinnamon usually found in American supermarkets.
Before you soak the sticks, toast them briefly on a dry skillet. This “wakes up” the volatile oils, ensuring your frozen Mexican coffee has that deep, aromatic sabor (flavor) that reminds me of the village plazas of my childhood. This creates a much more complex profile than a standard horchata latte.
Achieving Perfect Finura in a Mexican Horchata Coffee Frappé
The mark of a truly great horchata is its finura (fee-NOO-rah), or fineness. No one wants to drink a grainy beverage. After blending your soaked rice and cinnamon, you must strain it carefully. For another dairy-free option that highlights natural flavors, you might also enjoy my [/recipes/clean-label-vanilla-bean-frappe-plant-based](clean-label vanilla bean frappé).
Once you have that silky rice milk base, blending it with a strong cold brew concentrate and ice creates a texture that is both light and indulgent. It is the perfect companion to a warm concha or a freshly fried churro. ¡Buen provecho!
Mexican Horchata Coffee Frappé
Ingredients
Instructions
In a dry skillet or comal over medium heat, lightly toast the canela sticks for 1-2 minutes until they become fragrant. Be careful not to burn them.
In a large glass bowl or jar, combine the rinsed rice, toasted canela sticks (broken into pieces), and 2 cups of the water.
Cover and let the mixture sit at room temperature for at least 8 hours, or ideally overnight. This process, called 'el remojo', is essential for softening the rice and infusing the water.
Pour the entire mixture (rice, cinnamon, and soaking water) into a high-speed blender. Blend on high for 2-3 minutes until the rice is as pulverized as possible.
Strain the mixture through an ultra-fine mesh sieve or several layers of cheesecloth into a pitcher. Discard the solids. You want a liquid with absolute 'finura' (fineness).
To the rice milk base, stir in the remaining 2 cups of water and the grated piloncillo until dissolved.
Rinse your blender, then add the horchata base, the cold brew coffee concentrate, and the ice. Blend until frosty and smooth.
Taste and adjust sweetness if necessary. Pour into glasses rimmed with cinnamon sugar and serve immediately.