Thick. Fluffy. Spiced. This cozy drink takes all the comforting flavors of horchata and gives them a whipped coffee makeover. You’ll blend up a rice-forward horchata milk from scratch and top it with a dalgona made from cinnamon-infused café de olla flavors. Perfect for a slow afternoon or a special coffee moment at home.
What Is Dalgona?
Dalgona coffee took the internet by storm in 2020. It’s a whipped coffee drink made by beating instant coffee, sugar, and hot water into a fluffy, cloud-like foam, then served over iced or cold milk.
This version is infused with flavors from café de olla, the spiced Mexican coffee made with cinnamon and piloncillo (unrefined cane sugar), creating a layered drink that’s both nostalgic and new.
Credit: Inspired by the dalgona technique from Jessica in the Kitchen
Why You’ll Love This Recipe
- Creamy, homemade horchata without preservatives, just real flavor thanks to nutty brown rice
- The whipped dalgona layer adds café de olla warmth and drama
- Easy to make ahead: horchata keeps for up to a week in the fridge
- Looks like a latte, tastes like dessert
- Dairy-free, refined sugar–free, and nut-free
- Great for prepping ahead. Just blend and store the horchata, whip the coffee topping as you serve
Equipment You’ll Need
- Small pot for toasting and cooking the rice
- Fine mesh sieve or nut milk bag for straining the horchata
- Measuring cups for portioning liquids and rice
- Whisk, stand mixer, or hand mixer to whip the dalgona topping
- Tea infuser or tea bag for steeping cinnamon
- Airtight container or bottle to store horchata creamer in the fridge
Ingredients
For the Horchata
- 1 cup uncooked brown rice
- 1½ cups water (for cooking rice)
- 2 cups water (for blending)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the Dalgona de Olla
- 1 tsp cinnamon, ground (in a tea bag or infuser)
- 2 tbsp instant coffee
- 2 tbsp piloncillo, ground (or use dark brown sugar)
- Hot water (just enough to cover and steep cinnamon)
Instructions
Make the Horchata:
- Toast the rice: In a small pot over medium-high heat, toast uncooked brown rice, stirring constantly, for about 7 minutes until fragrant.
- Cook: Add 1½ cups water, cover, and simmer on low-medium for 30 minutes or until rice is soft.
- Blend: Add 1 cup cooked rice, 2 cups water, and vanilla to a blender. Blend for 30–45 seconds.
- Strain: Strain through a fine mesh sieve or nut milk bag. Repeat 2–3 times for maximum smoothness.
- Add cinnamon: Whisk in ground cinnamon. Chill completely and refrigerate for up to 1 week.
Make the Dalgona de Olla:
- Steep cinnamon: Steep cinnamon stick or tea bag in a few tablespoons of hot water for at least 10 minutes (or overnight). Discard the cinnamon.
- Mix: Heat 2 tbsp cinnamon-infused water until hot. Stir in instant coffee and piloncillo until dissolved.
- Whip: Using a hand mixer or stand mixer, whip for 7-10 minutes until fluffy and stiff.
To Serve:
- Pour horchata into a glass, about ¾ full.
- Top with a generous dollop of dalgona.
- Stir well before sipping.
Variations
- Iced Latte-Style: Use brewed espresso instead of dalgona for a more traditional horchata latte.
- Sweet Swap: Use dark brown sugar or coconut sugar in your dalgona instead of piloncillo for a different flavor profile.
- Warm it up: Serve the horchata hot with a generous dollop of dalgona stirred in for a cozy, cinnamon-scented latte-style drink.
- Make it boozy: Add a splash of spiced rum, coffee liqueur, or cinnamon whiskey to the horchata base for an adults-only treat.
Tips & Tricks
- Strain, strain, strain! The more you strain your creamer, the silkier the result.
- Your horchata creamer gets better with time. Store it chilled for 24 hours to let the flavors bloom.
- Want to level up? Add a splash of cold brew for extra depth.
Pairing Suggestions
- Serve this horchata with a hearty breakfast such as Double Mochiko Chicken and Wheel Cakes served with Fiery Honey
- Double up the cinnamon with Buñuelos with Chestnut Sauce for a post-meal postres
- As a merienda afternoon pick-me-up with Mexican Orange Chocolate Pull-Apart Buns
A Note From Our Kitchen
Toasting the rice brings out its nutty depth and helps balance the bold coffee flavors in the dalgona. We kept the horchata unsweetened on purpose. Dalgona is already plenty sweet on its own. If you plan to enjoy the horchata by itself as a dairy-free drink, feel free to sweeten it with your preferred sweetener (maple syrup, agave, or piloncillo work beautifully) for a more traditional taste.
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