This horchata latte mixes together homemade cinnamon rice milk with a shot of bold espresso.
My summers revolve around this drink! The second the water turns warm, coffee shops roll out their iced speciality menus. I first feel for this combo at Cafe de Leche in Highland Park. Since moving away from that area, I’ve been making my own version at home!
Horchata is a lightly sweet, cinnamon-spiced rice milk enjoyed across Latin America and Spain. There are lots of regional variations. Some are made with almonds, sesame seeds, or barely.
This version keeps it simple: rice, water, cinnamon bark, and a touch of simple syrup. Blend it with a shot of espresso over ice, and you’ve got a horchata latte that tastes like something you’d order at a specialty coffee shop, made completely from scratch in your own kitchen.
Recipe Highlights
- Naturally allergy-friendly : dairy-free, soy-free, gluten-free, nut-free, and vegan. No substitutions or special ingredients needed.
- Only 4 ingredients for the horchata base : rice, water, cinnamon bark, and simple syrup.
- Make-ahead friendly : the horchata keeps well in the fridge, so you can have this ready to pour over ice all week.
Ingredient & Substitutions
Cinnamon bark vs. cinnamon sticks: I always reach for cinnamon bark (also sold as canela or Ceylon cinnamon) instead of the cassia cinnamon sticks you’ll find at the grocery store. Cinnamon bark is softer and breaks down much more easily in the blender, and it has a sweeter, more fragrant flavor. It’s typically less expensive too. Look for it at Latin and Asian markets, usually bagged alongside other dried spices and chiles.
Espresso: Freshly pulled espresso (from an espresso machine or moka pot) gives the best flavor and crema. In a pinch, dissolve 1 tablespoon of instant coffee in 2 oz hot water as a stand-in.
Rice: Long grain white rice is what I use here — it blends down smoothly and strains cleanly for a silky, not gritty, horchata.
Tips
- Don’t skip the steep time. The 3-hour rest is what pulls the cinnamon flavor into the rice milk. Steeping shorter will give you a flatter, less spiced horchata.
- Strain twice if needed. If you don’t have cheesecloth or a very fine sieve, straining through a regular strainer twice will help you avoid any gritty texture.
- Taste before you sweeten more. Since the horchata is already sweetened, always taste your latte before reaching for extra sugar. Most people find it’s plenty sweet as is.
Spice up your usual iced coffee and try something new and exotic.
Here are some other latte beverages you might enjoy:
- Ube Latte is a sweet delicious mixture of espresso, ube flavoring, and sweetened condensed coconut milk.
- Cinnamon Dolce Latte is a homemade version of the popular Starbucks drink!
- Honey Matcha Soy Latte has all the energy and caffeine kick without the coffee crash.
- Strawberry Matcha Latte
Storage & Make-Ahead
Horchata keeps well in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, since the rice solids can settle. This makes it an easy make-ahead base: brew a batch at the start of the week and you’ll have chilled horchata (and horchata lattes) ready whenever you want one. Got extra? Freeze leftover horchata into popsicles for a no-waste treat!
Horchata Latte
Ingredients
Horchata Latte:
- 4 oz horchata (recipe follows)
- 2 oz strong espresso
- ice, as needed
Horchata:
- 1 cup long grain white rice, rinsed
- 1 oz cinnamon bark (canela)
- 6 cups water
- ¾ cup simple syrup, recipe follows
Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
Instructions
- Fill serving glass with ice. Add chilled horchata and espresso. Stir and enjoy.
Horchata:
- Add rice, cinnamon bark, and 3 cups water to blender. Blend until rice is broken down like coarse, pebble-like sand. Pour mixture into a large container. Add remaining 3 cups water. Stir to combine. Cover and let sit at room temperature for 3 hours.
- In small batches, return mixture to blender. Blend once again until rice and cinnamon bark is further broken down into smaller bits. Strain mixture through a very fine sieve, or cheesecloth. Add ¾ cup simple syrup. Stir to combine. Store in the fridge to chill.
- Once cold, stir mixture and taste. Add more simply syrup, if necessary. Serve chilled over ice.
Simple Syrup:
- In a sauce pot, bring water and sugar to a boil. Boil until sugar has dissolved. Remove from heat and cool to room temperature.
Notes
- Freshly pulled espresso is high recommended. This requires use of an espresso machine or a moka pot.
- For the “instant version”: dissolve 1 Tbsp instant coffee in 2 oz hot water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
i want horchata caffe.
“Dairy free makes me super happy. I always have a week’s supply of Lactaid pills in my purse at all times.
However, you would never guess that I’m lactose intolerant based on the amount of ice cream I consume.”
Umm, yes I completely understand this sentiment. The struggle is so real!
where is the coffee? This is Horchata recipe not Horchata Latte
In the ingredients the recipe lists: 4 oz horchata and 2 oz espresso
Read it again, it’s at the start.
Well done! I will try this soon!
This looks delicious and I’m so happy to find a naturally dairy free “latte”! You mention espresso in the ingredients, but it doesn’t make an appearance in the directions. One can only assume it gets added to the hot hats at the “serve chilled over ice” part.
Can’t wait to try it!
Love this styling and it looks amazing!
http://youtube.com/addalittlefood
Thank you Millie! :)