Description
This Creamy Horchata Latte is a delightful fusion of traditional Mexican horchata flavors with a rich coffee twist. Combining cinnamon-infused rice milk, sweetened condensed milk, and robust espresso, this warm or iced beverage offers a sweet, aromatic treat perfect for any time of day.
Ingredients
Scale
Horchata Milk
- 1 cup rice milk (or your preferred milk)
- 1/2 teaspoon cinnamon (plus extra for garnish)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons sweetened condensed milk (or regular sugar to taste)
Coffee
- 1 shot of espresso (or 1/2 cup strong brewed coffee)
Optional
- 1/4 cup ice (for iced option)
- Whipped cream (optional, for topping)
Instructions
- Make the Horchata Milk: In a small saucepan, combine rice milk, cinnamon, and vanilla extract. Warm the mixture over medium heat, stirring occasionally until heated through but not boiling. Stir in sweetened condensed milk to taste.
- Brew Your Coffee: Brew a shot of espresso or prepare 1/2 cup of strong coffee according to your preference.
- Combine the Horchata and Coffee: Pour the heated horchata milk mixture into your cup, then add the brewed espresso or coffee. Stir gently to combine the flavors evenly.
- Serve Hot or Iced: For a hot latte, serve immediately and garnish with a dash of cinnamon on top. For an iced option, add ice to a glass, pour the horchata latte over the ice, and stir well to chill.
- Optional Toppings: If desired, top with whipped cream and an additional sprinkle of cinnamon for an indulgent finish.
Notes
- You can substitute rice milk with any milk of your choice, including almond or oat milk.
- Adjust sweetness by varying the amount of sweetened condensed milk or using regular sugar.
- For a stronger coffee flavor, use espresso over brewed coffee.
- This recipe can be easily made vegan by using a dairy-free condensed milk alternative and vegan whipped cream.
- Serve immediately to enjoy the best flavor and texture.
