Horchata Latte

Horchata Latte

This energizing version of the classic Mexican cinnamon and rice-milk drink incorporates instant coffee, for an inspired twist on a latte.

22

Servings

10 hour, 15 mins

Total cook time

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Main Ingredients

  • 7 cups boiling water,
  • 3 cups uncooked long-grain rice,
  • 6 inches stick cinnamon,
  • ¾ cup sugar,
  • 5 cups vanilla-flavor unsweetened almond milk or rice milk or reduced-fat milk,
  • 3 tablespoons instant espresso coffee powder or dark-roast coffee powder,
  • Ground cinnamon (optional),

Cooking Instructions

Step 1

In a large pitcher or bowl, combine boiling water, rice and stick cinnamon. Cover and let stand at room temperature for 6 to 24 hours. Remove stick cinnamon.

Step 2

Working in batches, in a blender, combine rice mixture and sugar. Cover and blend on high speed until nearly smooth (mixture will still have bits of rice). Line a sieve with cheesecloth and strain mixture into a 4-quart slow cooker. Stir in almond milk (or rice milk or reduced-fat milk) and coffee powder. Cover and cook on Low for 4 hours, whisking once halfway through cooking.

Step 3

Whisk well before serving. Serve in coffee cups or mugs. If desired, sprinkle each serving with ground cinnamon.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe