Dirty Horchata

Chock-full of cinnamon and vanilla, horchata is the definition of “sugar and spice and everything nice.” It’s traditionally made by boiling rice and spices in water, then blending + straining it to get that rich cinnamony flavor, but we’re going to take a shortcut by using readymade rice milk. With a dash of coffee and some subtle heat from Ujjo, it’s a cozy, fiery take on an already delicious drink.


½ cup rice milk

½ cup Counter Culture Forty-Six single-serve coffee

¼ cup coconut cream

1 Tbsp maple syrup

1 ¼ tsp Sweeter Ujjo

¾ tsp ground cinnamon

¼ tsp vanilla extract


  1. Prepare your coffee. Steep your coffee bag in ½ cup boiling water for 5 minutes, dunking periodically to strengthen the brew.
  2. While your coffee steeps, prepare your horchata. Bring ½ rice milk and ¼ cup coconut cream to a simmer and stir in maple syrup, Ujjo, cinnamon, and vanilla extract, scraping the bottom of the pan to make sure the sauce doesn’t stick and burn.
  3. Once your coffee is done steeping, remove the bag and pour in your horchata.
  4. Stir and enjoy.