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.
Iced Horchata Latté | Bistro OneSIx

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
Serves: 4
If you feel like experimenting, try using cashews or pecans in place of the almonds.
  • 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
  1. Using spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container.
  2. Brew espresso and add shots to container with rice.
  3. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.
  4. Bring sweetener and ¼ cup water to a boil in a small saucepan, swirling pan occasionally to dissolve. Let cool at least 30 minutes.
  5. Remove cinnamon sticks and transfer rice mixture to a blender. Add vanilla and blend on high until very smooth.
  6. Strain through cheesecloth pressing on solids to extract as much liquid as possible.
  7. Sweeten latté to taste with simple syrup and add salt. Serve over ice.
  8. Do Ahead: Latte can be made 3 days ahead. Cover and chill.

Iced Horchata Latté | Bistro OneSix