Iced Vanilla Rooibos Horchata
A caffeine-free twist on classic horchata—cold-brewed vanilla rooibos meets cinnamon-spiced almond milk over crushed ice.
This iced rooibos horchata takes the beloved Latin American drink and gives it a tea-infused upgrade. The vanilla rooibos adds depth and a honeyed warmth that regular water-based horchata can only dream of.
Cold-brewing the rooibos overnight pulls out its sweetest, smoothest flavors without a trace of bitterness. Unlike black or green tea, rooibos is nearly impossible to over-steep, so don't stress the timing.
Blending with almond milk and a touch of cinnamon creates that signature creamy, spiced profile. A splash of vanilla extract and a drizzle of condensed milk take it from refreshing to outright addictive.
Serve over crushed ice in tall glasses with a cinnamon stick stirrer. It's the kind of drink that makes a hot afternoon feel like a celebration—and it's completely caffeine-free.
Ingredients
- 3 vanilla rooibos tea bags
- 2 cups cold water
- 1 cup almond milk
- 2 tbsp sweetened condensed milk
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Crushed ice
- Cinnamon sticks for garnish
How to make it
- 1Cold-brew: place rooibos tea bags in cold water and refrigerate 8–12 hours (or overnight).
- 2Remove tea bags. Pour cold brew into a blender.
- 3Add almond milk, condensed milk, cinnamon, and vanilla extract. Blend until smooth and frothy.
- 4Fill tall glasses with crushed ice. Pour the rooibos horchata over the ice.
- 5Garnish with a cinnamon stick and serve immediately.
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