Horchata is a popular Mexican drink made with rice, milk, and cinnamon. It’s often served straight, but you can turn it into an horchata latte with a delicious shot of espresso. Creamy, sweet, and a little spiced -- what’s not to love?
Combine the white rice and water in your large bowl. Let the rice soak for at least 4 hours, but preferably overnight, in the refrigerator.
Pour the rice and soaking water into your high-speed blender. Then add the cinnamon, vanilla, milk, and sugar. Blend for two to three minutes, until the texture is fairly smooth.
Pour your horchata through a fine-mesh strainer, paper coffee filter, or cheesecloth. This will strain out the solid rice pieces.
Fill four glasses with ice and pull your espresso shots. You can make strong coffee if you prefer.
Pour the horchata over the ice, splitting it between the four glasses. Add a shot of espresso to each glass and sample your drink. If it’s not sweet enough, add a little more sugar and stir the mixture. Enjoy your creamy horchata latte!
Notes
If you don’t want to enjoy four lattes at once, we’d recommend making the horchata ahead of time and keeping it in the refrigerator. Store your leftovers in an airtight container -- or try freezing them in an ice cube tray!