Starbucks Horchata Shaken Espresso
This dairy-free iced coffee drink is smooth, perfectly spiced, and sweetened with maple syrup for the coziest summer caffeine boost. As a busy mom of three, I love having this horchata prepped in the fridge for quick, refreshing morning coffee that feels like a treat—but takes hardly any time at all!
After many, many tests, I can honestly say that this Iced Horchata Shaken Espresso tastes just like the Starbucks version. It’s SO good! While Horchata is traditionally made with rice milk (and I have instructions for that as well), I actually make this recipe with creamy oatmilk to get the flavor of the coffee shop version. Either way you make it, this coffee drink is easy so yummy!
You’ll Also Love: Mexican Ponche Drink
Horchata Shaken Espresso Ingredients
For the Creamy Horchata:
- Oatmilk or Rice Milk – I love using extra-creamy oatmilk for the thickest, dreamiest texture. Creamy rice milk works great too!
- Vanilla Extract – Adds warmth and depth of flavor. You can use vanilla bean paste for an even bolder vanilla vibe.
- Ground Cinnamon – Start with 4 teaspoons and adjust to your taste. I like mine with a little extra!
- Maple Syrup – Natural sweetness with that hint of caramel. Honey also works if you’re not vegan.
For the Shaken Espresso:
- Espresso Shots – Two big ones! Strong coffee or cold brew concentrate works in a pinch.
- Ice – Plenty of it to get that perfectly chilled, frothy texture.
How to Make a Horchata Shaken Espresso
I love making this recipe with my Nespresso Machine for an even easier method! You can always use Instant espresso or make traditional espresso instead. Here’s how to make an Iced Horchata Shaken Espresso in under 10 minutes:
1. Make the Horchata Base
Warm the oatmilk in a saucepan over medium heat or microwave until hot (but not boiling).
Whisk in the vanilla, cinnamon, and maple syrup until fully combined.
2. Simmer & Cool
If you’re using the stovetop, let it simmer for 3–4 minutes to really infuse the flavors. Whisk often!
Then remove from heat and let it cool completely.
3. Shake It Up
Add ice and two espresso shots to a shaker or mason jar. Pour in about ¾ cup of the horchata.
Shake vigorously until frothy and chilled!
4. Serve
Pour over a glass of ice, sip, and enjoy that creamy, spiced magic.
Starbucks Horchata Tips and Variations
- For a stronger cinnamon flavor, use the full 6 teaspoons. You can even add a cinnamon stick while simmering!
- No espresso machine? Use strongly brewed coffee or cold brew instead.
- Want it extra creamy? Add a splash of coconut milk or use barista-style oatmilk.
- Vanilla Bean Version – Use real vanilla bean or paste for a fancy coffee shop-style flavor.
- Make it iced or hot! Just skip the ice and pour the shaken mixture into a mug if you want a cozy warm version.
RELATED: 5-Minute Iced Green Tea Matcha Latte
How to Store Horchata Shaken Espresso
Refrigerator – Store the horchata base in an airtight jar for up to 4–5 days in the fridge.
To Use – Give it a good shake or stir before using, then combine with fresh espresso and ice!
More Coffee Drinks You’ll Love
- Starbucks Oatmilk Latte
- Iced Gingerbread Oatmilk Chai
- Pumpkin Spice Creamer
- Everyday Vanilla Latte
- Iced Apple Crisp Cream Chai
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
Iced Horchata Oatmilk Shaken Espresso
Equipment
Ingredients
Creamy Horchata (4 Servings)
- 3 cups extra-creamy oatmilk (or creamy rice milk)
- 2 1/2 Tablespoons vanilla extract
- 4-6 teaspoons ground cinnamon
- 1/2 cup maple syrup
Shaken Espresso
- ice
- 2 large shots espresso
- 3/4 cup Creamy Horchata
Instructions
- Heat the oatmilk on the stovetop over medium heat or in the microwave.
- When warm, whisk in the vanilla, cinnamon, and maple syrup.
- If on the stovetop, let it simmer for about 3-4 minutes, whisking often. Let cool.
- Meanwhile, brew the espresso and pour over a glass filled with ice.
- Add in the Creamy Horchata and either shake (if in a mason jar) or stir. Enjoy!
Video
Notes
- The oatmilk “Horchata” makes 4 servings. Feel free to store the leftovers in the fridge and stir right before using again!
- You can make a single serving of the Horchata by adding all of the ingredients into the hot espresso and whisking them together. Add ice, then pour in the milk for a single-serve shortcut!
- While traditional Horchata is made with rice milk, I have found that creamy oatmilk creates a better texture for this coffee drink and is more similar to the coffee shop version. Feel free to use rice milk if preferred, though!
Deborah says:
OMG horchata is my favorite Mexican drink in the whole world. And this one being dairy free, I knew I had to make it today. Best one I’ve ever had.
Jean says:
OMG Horchata is my favorite Mexican drink in the world.
Anonymous says:
This iced horchata shaken espresso is amazing!! Such a great coffee recipe.
Nicole says:
This iced horchata shaken espresso is amazing! Such a delicious drink.
Maggie says:
Soo delish! My husband and I loved it!!!
Elisa says:
I love how this iced horchata turned out, has the caffeine kick, and I know what is in my drink. Delicious! Thanks.
Stephanie says:
Delicious! I’m keto so I used regular dairy milk and sugar free maple syrup and it turned out perfect!
Jar Of Lemons replied:
Thanks, Stephanie. I’m glad you enjoyed this espresso!