Frozen Horchata Latte Recipes

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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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