Frozen Horchata Latte Recipes

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ICED HORCHATA COFFEE



Iced Horchata Coffee image

Iced Gevalia® Cold Brew Coffee gets a flair of Mexico with hints of almond and cinnamon.

Provided by Jamie Justice Yost

Categories     Drinks Recipes     Coffee Drinks Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 cup uncooked white rice
2 cups water
½ cup raw almonds
16 ounces Gevalia® Cold Brew Concentrate - House Blend
1 tablespoon blue agave nectar
1 tray ice cubes
4 cinnamon sticks

Steps:

  • Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse.
  • Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
  • Serve over ice. Garnish with cinnamon sticks, if desired.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 50.7 g, Fat 9.3 g, Fiber 4.7 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 30.9 mg, Sugar 4.9 g

CREAMY HORCHATA POPS



Creamy Horchata Pops image

This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Yield Makes 16 pops

Number Of Ingredients 3

4 cups rice milk
One 14-ounce can sweetened condensed milk
1/4 teaspoon ground cinnamon

Steps:

  • Blend together rice milk, condensed milk, and cinnamon. Skim any foam off the top and discard. Pour the remaining liquid into molds; insert a wooden stick into each. Freeze until solid, about 8 hours and up to 2 weeks.

FROZEN HORCHATA LATTE



Frozen Horchata Latte image

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

1 cup long-grain white rice
1/2 cup blanched almonds
2 cinnamon sticks
2 shots espresso (4 ounces), cooled
2 tablespoons sugar
2 large scoops vanilla ice cream
10 ice cubes (approximately 2 cups)
Whipped cream, for topping
Ground cinnamon, for dusting
Chocolate sprinkles, for serving

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



Iced Horchata Latte image

Mexian almond-rice drink with coffee and cinnamon

Yield Serves 4

Number Of Ingredients 7

1/4 cup brown rice
2 tablespoons coffee beans
1/4 cup raw almonds
1/2 cinnamon stick, crushed
1/4 cup sugar
Pinch of kosher salt
A spice mill or coffee grinder

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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