I love how this Chai Horchata recipe balances creamy and spicy so effortlessly. It’s naturally refreshing, dairy-flexible, and can be customized to be as sweet or subtle as I want. The preparation is simple and uses ingredients I often already have at home. Plus, the aroma of chai spices simmering in the kitchen always puts me in a good mood. Whether I’m making a batch for a picnic or sipping it solo, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup long grain rice, uncooked
5 black tea bags
4 green cardamom pods, lightly crushed
2 cloves
6 black peppercorns
⅛ teaspoon nutmeg
1 cinnamon stick
6 cups water, divided
⅓ cup sugar
½ cup milk
1 teaspoon vanilla extract
ice, for serving
ground cinnamon, for garnish
Directions
I bring 2 cups of water to a boil in a saucepan, then add the tea bags, cardamom, cloves, peppercorns, nutmeg, and cinnamon stick.
I let everything boil for 5 minutes until the aroma really kicks in, then turn off the heat and let it steep for 10 more minutes.
I remove the tea bags and pour the spiced tea over the uncooked rice in a large heat-safe bowl. After stirring, I let it soak for at least 4 hours (sometimes overnight if I plan ahead).
Once soaked, I transfer the rice and tea mixture to a blender and blend until completely smooth — about 1 to 3 minutes.
I strain the mixture into a large pitcher through a fine mesh sieve, sometimes repeating for a smoother texture.
I then stir in the remaining 4 cups of water, milk, vanilla extract, and sugar. I taste and adjust the sweetness as needed.
To serve, I pour the horchata over ice in tall glasses and top with a dash of ground cinnamon.
Servings and timing
This recipe makes about 6 servings of horchata. Prep time: 10 minutes Cook time: 15 minutes Soaking time: 4 hours Total time: 4 hours 25 minutes
Variations
I sometimes swap out the milk and sugar for 1 can of evaporated milk and ½ to 1 can of sweetened condensed milk to make it extra creamy and rich.
For a dairy-free version, I like using almond, oat, or cashew milk — all work great.
I’ve also tried adding a splash of cold brew or espresso for a chai-coffee twist, and it’s amazing.
A pinch of saffron in the steeping tea adds a lovely floral note if I’m feeling fancy.
storage/reheating
I store leftover Chai Horchata in the fridge in a covered pitcher for up to 3–4 days. Before serving, I always give it a good stir since the rice tends to settle. I don’t reheat it — this one’s best enjoyed cold over ice.
FAQs
What kind of rice works best for horchata?
I use long grain white rice for its mild flavor and smooth texture once blended. Jasmine rice also works well for a slightly floral note.
Can I make this without a blender?
A blender is pretty essential to break down the rice into a fine enough paste for straining. Without it, the texture won’t be smooth.
Is this drink caffeine-free?
No, since it uses black tea, it does contain caffeine. For a caffeine-free version, I could try using decaf black tea or rooibos.
Why does my horchata separate in the fridge?
That’s totally normal — the rice and water can settle over time. I just stir it well before serving.
Can I make this sweeter?
Yes, I can easily adjust the sweetness by adding more sugar or condensed milk depending on my preference.
Conclusion
Chai Horchata is one of those drinks I keep coming back to — it’s cooling, flavorful, and always hits the spot. Whether I’m sharing it at a summer get-together or just making a batch for the week, I love how it brings two rich traditions together in one unforgettable sip.
A refreshing fusion of Indian Masala Chai and classic Mexican horchata, this unique summer drink is perfect for cooling down while staying cozy with warm spice notes.
Ingredients
1 cup long grain rice, uncooked
5 black tea bags
4 green cardamom pods, lightly crushed
2 cloves
6 black peppercorns
⅛ teaspoon nutmeg
1 cinnamon stick
6 cups water, divided
⅓ cup sugar (see notes)
½ cup milk (see notes)
1 teaspoon vanilla extract
Ice, for serving
Ground cinnamon, for garnish
Instructions
In a saucepan, bring 2 cups of water to a boil. Add tea bags, cardamom, cloves, peppercorns, nutmeg, and cinnamon.
Boil for 5 minutes, then turn off the heat and let steep for 10 more minutes. Remove tea bags.
In a heat-safe bowl, combine uncooked rice with brewed chai. Let soak for at least 4 hours or overnight.
Blend soaked rice and chai mixture until completely smooth.
Strain through a fine mesh sieve into a pitcher. Repeat straining if needed.
Stir in the remaining 4 cups of water, milk, vanilla extract, and sugar. Adjust sweetness as desired.
Serve over ice in tall glasses, topped with a sprinkle of ground cinnamon.
Notes
For a creamier horchata, replace milk and sugar with 1 can of evaporated milk + ½–1 can sweetened condensed milk.
Stir before serving as rice naturally settles.
Use any plant-based milk for a dairy-free version: oat, almond, or cashew milk work well.
