Iced Genmaicha Horchata
Cold-brewed genmaicha blended with rice milk, vanilla, and cinnamon—a Japanese-Mexican fusion that's creamy, nutty, and impossibly refreshing.
Genmaicha and horchata are a match made in flavor heaven—both are built on toasted rice, so combining them creates a drink that's deeply nutty and creamy with layers of warm spice.
Cold-brewing the genmaicha is essential. It brings out the tea's sweet, toasty character while leaving behind any bitterness or astringency. The result is a clean, smooth base that plays perfectly with the rice milk.
The cinnamon and vanilla add warmth without heat, rounding out the drink into something that feels indulgent but is actually quite light. A touch of sweetener is all you need.
Serve this over plenty of ice on a hot afternoon. It's the kind of drink that makes people stop and ask what you're sipping—and they'll never guess it starts with tea.
Ingredients
- 3 tbsp loose genmaicha or 3 tea bags
- 1.5 cups cold water
- 1 cup rice milk (or oat milk)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp agave syrup or honey
- Ice cubes
- Cinnamon stick for garnish
How to make it
- 1Cold-brew the genmaicha: add tea to cold water and refrigerate 8–12 hours. Strain and discard leaves.
- 2In a blender, combine the cold brew with rice milk, vanilla, cinnamon, and agave syrup. Blend until smooth.
- 3Taste and adjust sweetness. The rice milk adds natural sweetness, so go easy on the syrup.
- 4Fill 2 tall glasses with ice. Pour the genmaicha horchata over the ice.
- 5Garnish with a cinnamon stick and serve immediately.
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