Description
The Creamy Horchata Latte is a delightful fusion of traditional Mexican horchata and bold espresso. This refreshing beverage combines the sweet, spiced flavors of homemade horchata with the rich depth of coffee, creating a perfect drink for any time of the day.
Ingredients
**For the Horchata Base:**
– 1 cup long-grain white rice, rinsed
– 1 oz cinnamon bark (canela)
– 6 cups water
– 3/4 cup simple syrup (1 cup water + 1 cup granulated sugar)
**For the Latte:**
– 4 oz horchata (prepared as above)
– 2 oz strong espresso
– Ice, as needed
Instructions
1. **Prepare the Horchata Base:**
– In a blender, combine the rinsed rice, cinnamon bark, and 3 cups of water. Blend until the rice is broken down into coarse, sand-like particles.
– Transfer the mixture to a large container, add the remaining 3 cups of water, and stir to combine. Cover and let it sit at room temperature for 3 hours.
– After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a pitcher to remove solids.
– Stir in the simple syrup to sweeten the horchata. Refrigerate until chilled.
2. **Assemble the Horchata Latte:**
– Fill a serving glass with ice.
– Pour 4 oz of the chilled horchata over the ice.
– Add 2 oz of strong espresso on top.
– Stir gently to combine and enjoy.
Notes
– For a dairy-free version, ensure the simple syrup is prepared without any dairy additives.
– Adjust the sweetness by varying the amount of simple syrup to taste.
– The horchata base can be stored in the refrigerator for up to 5 days.
– For a warm version, omit the ice and gently heat the horchata before adding espresso.
Nutrition
- Serving Size: 1glass
- Calories: 150kcal
- Sugar: 20g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg