A homemade Horchata Drink given a pale green glow from Matcha green tea powder. This sweet and creamy horchata recipe is a simple blend of rice, almonds, sweetened condensed milk, and Matcha powder. EASY to make with just a few ingredients!
I’m not much for the gore and carnage of Halloween. I don’t need to watch horror movies or go to creepy haunted houses.
Strangely enough, that’s Louisa’s favorite thing. Full stop.
She’s always loved this season for it’s scarier aspects. She never dressed up as a princess for trick-or-treating but instead always chose basically anything covered in fake blood. There are things about your children you never understand.
The closest I’ll get to Halloween trickery this year is this Frankenstein-hued Mexican horchata. It’s ghoulish green color comes from Matcha green tea powder, which has a sweet, grassy herbaceous flavor that is simply irresistible. Let’s learn more!
What is Matcha?
If you are unfamiliar with Matcha, it is green tea leaves that are ground into a powder. It has a grassy, slightly sweet flavor.
Matcha is rich in antioxidants and has been tied to reduction in heart disease. Traditionally it is served in East Asian countries where it is dissolved in hot water.
An indulgent Horchata Drink
We’ve talked about Horchata de arroz here before and there are many versions. Did you know the Spanish recipe used to contain tiger nuts? I’ve never eaten them but apparently they are the latest health craze.
Anyway, the Mexican drink can be made with rice, milk, sugar, and ground cinnamon or a combination of rice and almonds.
It sometimes has milk or occasionally it is served more like an agua fresca: simply rice, water, and sugar. Typically classic horchata is flavored with cinnamon sticks.
If you’re looking for a dairy free version, I have a delicious Vegan Horchata Recipe, but this an indulgent version made with sweetened condensed milk.
It is sweet, creamy, and very similar to versions you might have had in Mexican restaurants, except instead of the rice and cinnamon stick combo, we are doing rice and Matcha.
What You’ll Need
- White Rice. I use Jasmine rice but any white rice will work.
- Sliced Almonds. These break down easier than whole almonds.
- Sweetened condensed milk. Any leftover sweetened condensed milk can be swirled into coffee or used to make a second batch of horchata!
- Matcha green tea powder. See above for different types.
- Fresh water
How To Make This Matcha Horchata Drink
Before we get started, be aware that you need to soak the rice and almonds OVERNIGHT. This will soften them so they grind more easily.
Soak rice and almonds
Combine rice and almonds in a large bowl and fill with water. Let sit at room temperature overnight.
Drain and rinse
The next day, drain rice and almonds through a fine mesh strainer and rinse well.
Place rice and almonds in a blender. Add sweetened condensed milk and Matcha powder. Blend on high until the rice and almonds are finely ground.
If you have a high-powered blender—excellent! If not, add 1/2 cup of water if necessary to get the blender going.
Add 2 cups of water (or 1 1/2 if you already added the 1/2 cup) and blend again until well combined.
You can strain out the rice and almonds if you like, but I think they add a nice thickness and viscosity to the drink.
Chill and serve
Serve your Matcha Horchata over ice. Keep cold in the refrigerator for up to a week.
More Mexican Food Recipes You’ll Love
- Authentic Chile Relleno Recipe
- Black Bean and Cheese Tamales
- Homemade Mexican Chorizo
- How To Make Panela Cheese
- Shredded Beef for Tacos
- Cajeta Sauce Recipe
- Authentic Mexican Chicharrones de Harina
An Horchata Drink for all the ghouls and goblins
This gargoyle green Matcha horchata is perfect on Halloween or any time you want a sweet milky drink. When you make it snap me a pic and tag me @holajalapeno and #holajalapeno on Instagram so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
- Soak the almonds and rice. Combine almonds and rice in a large bowl and cover with water. Leave at room temperature to soak at least 8 hours, or overnight.
- Drain and rinse. Drain the almonds and rice through a fine mesh strainer and rinse.
- Blend. Combine almonds, rice, sweetened condensed milk, and Matcha powder in a blender. Blend on high until the almonds and rice are very finely ground. If you don't have a high powered blender you may need to add 1/2 cup of water to get the blender going.
- Add water. Add 2 cups of cold water and blend again. If you want the horchata completely smooth, strain out the rice and almonds through a fine mesh strainer. If you want it really smooth you can even line the strainer with a layer of cheesecloth. I prefer to leave them in because they add a nice thickness and viscosity.
- Enjoy! Serve horchata over ice and enjoy. Any leftover horchata can be kept covered in the refrigerator up to a week.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Here are the websites I consulted to write this post:
The 10 Best Matcha Powders, According to Matcha Lovers by Camille Styles
What Are Tiger Nuts, and Are They Healthy? by Real Simple
Horchata de Coco by My Latina Table
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