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Horchata Latte

This recipe blends two beloved drinks into one cozy indulgence, combining the traditional Mexican beverage with the intensity of coffee for a drink that feels both exotic and familiar. The horchata latte delivers the best of both worlds: smooth, naturally sweet rice milk combined with bold espresso, no fancy equipment required.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Drinks and Beverages
Cuisine: Mexican-inspired
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Espresso
  • 2 ounces espresso about 2 shots from an espresso machine or 1/4 cup of very strong brewed coffee
For the Horchata Base
  • 1/2 cup white rice uncooked
  • 1/4 cup raw almonds
  • 3 cups water for soaking and blending
  • 1 cup milk dairy or non-dairy
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 to 3 tablespoons sweetener sugar, agave, or honey, adjusted to taste
  • pinch of salt
For Serving
  • Ground cinnamon for dusting
  • Whole almonds for garnish optional
  • Extra milk for frothing

Equipment

  • Espresso machine or strong brewed coffee maker
  • Milk frother or small saucepan
  • Blender
  • Fine mesh strainer or cheesecloth
  • Two mugs or coffee cups
  • Measuring cups and spoons
  • Whisk or small spoon for stirring

Method
 

  1. Combine 1/2 cup white rice and 1/4 cup raw almonds in a bowl and cover with 3 cups cold water. Let them soak for at least 4 hours or overnight in the refrigerator. Soaking softens the rice and almonds, making them easier to blend into a smooth, creamy mixture.
  2. Pour the soaked rice and almonds into a fine mesh strainer and rinse thoroughly under cold running water until the water runs clear. This removes any starch residue that could make your horchata cloudy.
  3. Add the drained rice and almonds to a blender along with 2 cups fresh cold water, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of salt. Blend on high speed for 2 to 3 minutes until the mixture becomes completely smooth and milky.
  4. Pour the blended mixture through a fine mesh strainer lined with cheesecloth into a clean bowl or pitcher, pressing gently on the solids to extract as much liquid as possible. This removes any remaining rice particles.
  5. Stir 2 to 3 tablespoons of your chosen sweetener into the strained horchata and mix well. Taste it and adjust the sweetness to your preference.
  6. Prepare 2 ounces of espresso using an espresso machine, or brew 1/4 cup of very strong coffee using a pour-over or moka pot method.
  7. Pour 1 cup of horchata into a small saucepan and heat it over medium heat until steaming, about 3 to 4 minutes, stirring occasionally to prevent scorching. If you have a milk frother, you can froth it for added texture, or simply whisk it vigorously for a few seconds to add some air.
  8. Pour the freshly brewed espresso into two mugs, then slowly add the hot horchata, pouring from a height to create a gentle mix. Top with a light dusting of ground cinnamon and a few whole almonds if desired.

Notes

Make a large batch of horchata on the weekend and store it in the refrigerator for up to 5 days, so you can whip up a horchata latte in minutes any morning of the week. Cold horchata lattes are equally delicious - pour the espresso into a glass over ice, add cold horchata, and skip the heating step entirely for a refreshing summer version.