Cookie Butter Coconut Horchata

Difficulty: Easy | Makes: 4-6 Servings

A sweet, creamy, and delicious beverage, with a little holiday spin! We used Roland® Speculoos Cookie Butter to add another layer of flavor.



  • 1 cup white rice
  • 1 cinnamon stick, plus more for garnish
  • 1/3 cup slivered almonds
  • 1 (13.5 oz) can Roland® Organic Coconut Milk
  • 1/4 cup Roland® Speculoos Cookie Butter, plus more for garnish
  • 1/4 cup sugar
  • 1 tablespoon vanilla
  • 5 cups water, divided
  • Ice to serve
  • Speculoos cookie to garnish
  • 2 oz Rum floater (optional)


  1. In a large bowl, combine the rice, cinnamon, and almonds. Cover with 2 cups of water at room temperature. Cover for at least 4 hours so that the rice softens slightly
  2. Strain the water from the cinnamon, rice, and almond mixture

  3. In the carafe of a blender, blend the rice mixture with coconut milk and cookie butter, sugar, and vanilla until smooth and the grains of rice are completely ground

  4. Strain the resulting liquid into a pitcher, and mix well until everything is well combined. Add the remaining water, and serve with ice and a cinnamon stick

  5. Rim your glasses with extra cookie butter, top with Speculoos cookie crumbles, and a rum floater if desired