Description
This Creamy Horchata Latte blends the rich, cinnamon-infused flavors of homemade horchata with bold espresso for a smooth, indulgent drink. Made with evaporated milk, condensed milk, vanilla, and cinnamon, this latte-style twist on traditional horchata is a must-try!
Ingredients
Units
Scale
For the Horchata:
- 1 cup long grain rice
- 4 cups water
- 1 cup evaporated milk
- 1 cup condensed milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
For Each Latte:
- 6 ounces warm horchata
- 2 ounces espresso
Optional Toppings:
- Whipped cream
- Cinnamon
Instructions
- Soak the Rice: In a large sealable container, combine rice and water. Refrigerate and soak for at least 8 hours or up to 48 hours.
- Blend & Strain: Blend the soaked rice and water until smooth. Strain through a fine mesh sieve to remove rice particles.
- Mix the Horchata Base: Stir in evaporated milk, condensed milk, cinnamon, and vanilla extract until well combined.
- Heat the Horchata: Warm the horchata over medium heat, stirring regularly, until it reaches your preferred latte temperature.
- Assemble the Latte: For each latte, mix 6 ounces of warm horchata with 2 ounces of espresso.
- Serve & Garnish: Enjoy hot, optionally topped with whipped cream and cinnamon.
Notes
- Stronger Coffee: Use a double shot of espresso for a bolder flavor.
- Iced Option: Let the horchata cool, then pour over ice before adding espresso.
- Dairy-Free Alternative: Swap evaporated and condensed milk for oat milk and sweetened coconut milk.
- Extra Creaminess: Froth the horchata before serving for a velvety texture.
Nutrition
- Serving Size: 1 latte
- Calories: 210 kcal
- Sugar: 24g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg