Horchata Latte Recipe
This horchata latte combines homemade rice-infused horchata with freshly brewed espresso. Sweetened condensed milk and evaporated milk create a rich, creamy consistency, while cinnamon and vanilla provide warm, aromatic flavor.
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Ingredients
For the Horchata
- ¼ teaspoon pure vanilla extract
- 1 cup uncooked long-grain rice
- 1 cup sweetened condensed milk
- ¼ teaspoon ground cinnamon
- 4 cups water
- 1 cup canned evaporated milk such as Carnation
For Each Latte
- 2 ounces freshly brewed espresso
- 6 ounces prepared horchata warmed
Instructions
- Combine the uncooked long-grain rice with 4 cups of water in a large container fitted with a secure lid. Seal the container and refrigerate the mixture overnight, or for up to 2 days, allowing the rice to hydrate and release its flavor into the water.
- Transfer the soaked rice and its water to a blender. Process the mixture until the rice has been finely pulverized.
- Pour the blended mixture through a fine-mesh sieve into a spacious bowl or pitcher. Discard the remaining rice solids and retain the strained rice-infused liquid.
- Add the evaporated milk, sweetened condensed milk, ground cinnamon, and vanilla extract to the strained rice water. Stir thoroughly until the dairy ingredients and flavorings are evenly incorporated.
- Pour the prepared horchata into a saucepan and place it over medium heat. Warm it gently, stirring at regular intervals, until it reaches the desired serving temperature. Do not allow the mixture to boil.
- Pour 6 ounces of warm horchata into a mug and add 2 ounces of freshly brewed espresso. Stir gently until the two components are fully combined.
Notes
For an especially smooth horchata, pass the blended rice mixture through the fine-mesh sieve a second time.
The finished latte may be garnished with an additional dusting of ground cinnamon or a spoonful of whipped cream.