"Dirty" Horchata Latte with Espresso Swirl
A luscious blend of creamy horchata, rich espresso, and a hint of cinnamon for a delightful treat.
Servings: 2 servings
Calories: 250kcal
Ingredients
For the Horchata Base
- 1 cup long-grain white rice Tender and fluffy, forms the base.
- 4 cups water For soaking and blending.
- 1 stick cinnamon Aromatic and warm.
- 1/2 cup milk (dairy or plant-based) Adds creamy richness; almond or oat recommended.
- 1 tsp vanilla extract Sweet and fragrant.
- 2-3 tbsp sweetened condensed milk or maple syrup For sweetness.
- 1 pinch salt Enhances flavors.
For the Espresso Swirl
- 1-2 shots hot espresso or strong brewed coffee Provides a bold contrast.
- Ice cubes Ice cubes To chill the drink.
- to taste Ground cinnamon For garnish.
Instructions
Preparation
- Soak the rice, cinnamon stick, and 2 cups of water in a bowl for 4 to 6 hours or overnight.
- Remove the cinnamon stick and blend the soaked rice with the soaking water and an additional 2 cups of fresh water until smooth.
- Strain the mixture through a fine mesh sieve or nut milk bag for a smooth texture.
- Stir in the milk of choice, vanilla extract, sweetened condensed milk (or maple syrup), and a pinch of salt.
- Chill the horchata mixture in the refrigerator until ice-cold.
Serving
- Fill a tall glass with ice cubes.
- Pour the chilled horchata into the glass until about three-quarters full.
- Slowly pour a shot of hot espresso over the top to create an espresso swirl.
- Dust the top with ground cinnamon for garnish.
Notes
For a healthier alternative, use plant-based milk and natural sweeteners. Ensure all ingredients align with halal dietary guidelines.