Description
This Mocha Horchata combines traditional rice-cinnamon horchata with rich espresso and cocoa for a creamy, sweet, and lightly spiced drink. It’s a refreshing fusion of coffee and dessert that’s perfect over ice or served warm for a cozy treat.
Ingredients
Units
Scale
- 2 cups uncooked rice
- 1 large cinnamon stick
- 4 cups water
- 2 espresso shots
- 1 tbsp cocoa powder
- 300g condensed milk
- 1 can evaporated milk
Instructions
- In a large bowl, combine rice, cinnamon stick, and 4 cups of water. Soak overnight or at least 6 hours.
- Blend the soaked mixture until smooth and milky.
- Strain the liquid through a fine mesh sieve or cheesecloth into a large pitcher, discarding solids.
- In a small bowl, whisk espresso and cocoa powder until smooth.
- Add the espresso mixture, condensed milk, and evaporated milk to the pitcher. Stir until well combined.
- Taste and adjust sweetness or coffee intensity as desired.
- Chill for at least 1 hour before serving.
- Serve over ice with a sprinkle of cocoa powder or a cinnamon stick garnish.
Notes
- Soaking the rice overnight makes the drink creamier and smoother.
- Use a strong espresso to balance the sweetness.
- Shake or stir before serving — natural separation may occur.
- For a dairy-free version, use coconut condensed milk and almond milk.
Nutrition
- Serving Size: 1 glass
- Calories: 280
- Sugar: 27g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg