Iced Horchata Latté
Author: Adapted from recipe in Bon Appétit
Serves: 4
- ¼ cup brown rice
- 2-4 shots of espresso (depending on how strong you like the coffee taste) – could experiment with using espresso granules here as well
- ¼ cup raw almonds
- ½ cinnamon stick, crushed
- ¼ cup agave, coconut sugar, or your favorite sweetener
- 1 tsp vanilla extract
- Pinch of kosher salt
- Using spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container.
- Brew espresso and add shots to container with rice.
- Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.
- Bring sweetener and ¼ cup water to a boil in a small saucepan, swirling pan occasionally to dissolve. Let cool at least 30 minutes.
- Remove cinnamon sticks and transfer rice mixture to a blender. Add vanilla and blend on high until very smooth.
- Strain through cheesecloth pressing on solids to extract as much liquid as possible.
- Sweeten latté to taste with simple syrup and add salt. Serve over ice.
- Do Ahead: Latte can be made 3 days ahead. Cover and chill.
Recipe by Bistro OneSix at https://bistroonesix.com/iced-horchata-latte/
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