Cozy Horchata Latte Recipes
COZY HORCHATA LATTE
Warm up during the cold winter months with our Cozy Horchata Latte recipe. This Cozy Horchata Latte combines coffee and horchata flavors to create the perfect latte. Serve this latte alongside shortbread or spiced cookies for a memorable coffee break experience.
Provided by My Food and Family
Categories Fall 2019
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Blend rice drink, oats and cinnamon in blender until smooth; pour into saucepan.
- Bring just to boil on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
- Add coffee granules; stir until dissolved. Pour through fine-mesh sieve into bowl. Discard strained solids. .
- Ladle prepared drink into 4 mugs.
Nutrition Facts : Calories 340, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FROZEN HORCHATA LATTE
Growing up in Chicago, we ate a ton of amazing Mexican food. Most of my favorite Mexican places had horchata de arroz, a rice milk spiced with cinnamon. It's sooooo good! This version blends horchata into a frozen latte. Espresso mixed with cinnamon and creamy milk is the most delicious way to get a brunchtime caffeine buzz.
Provided by Molly Yeh
Categories beverage
Time 8h10m
Yield 2 drinks
Number Of Ingredients 10
Steps:
- In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
- Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.
ICED HORCHATA LATTE
Mexian almond-rice drink with coffee and cinnamon
Yield Serves 4
Number Of Ingredients 7
Steps:
- Using a spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.
- Bring sugar and 1/4 cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.
- Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.
- Latte can be made 3 days ahead. Cover and chill.
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