I haven’t had a lot of experience drinking horchata. In fact, I have almost no experience at all. It’s not something I grew up with or have had much exposure to as an adult. But when I saw this recipe in Bon Appetit it looked like something I would enjoy – like homemade almond milk with a caffeinated twist. It sounded delicious and like a perfect recipe to take for a test drive in my shiny new Vitamix.
I started out making the batch with two shots of espresso but quickly realized I like more of a coffee taste so added more along the way. This Iced Horchata Latté recipe from Bon Appétit is a fun twist on the almond milk latté that I normally starts my mornings.
Iced Horchata Latté
Author: Adapted from recipe in Bon Appétit
Serves: 4
If you feel like experimenting, try using cashews or pecans in place of the almonds.
Ingredients
- 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
Instructions
- 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.
