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Horchata Latte

Horchata latte is made by mixing homemade cinnamon rice milk with a shot of espresso. Dairy free. Soy free.  Vegan.  Vegetarian.  Gluten free.  Nut free.  You name it. This horchata latte fits the bill!

Yield: about 1 1/2-liters horchata

Author Maryanne Cabrera


Horchata Latte:

  • 4 oz horchata (recipe follows)
  • 2 oz strong espresso
  • ice, as needed


  • 1 cup long grain white rice, rinsed
  • 1 oz cinnamon bark (canela)
  • 6 cups water
  • 3/4 cup simple syrup

Simple Syrup:

  • 1 cup water
  • 1 cup granulated sugar


  1. Fill serving glass with ice. Add chilled horchata and espresso. Stir and enjoy.


  1. 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.

  2. 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 3/4 cup simple syrup. Stir to combine. Store in the fridge to chill.

  3. Once cold, stir mixture and taste. Add more simply syrup, if necessary. Serve chilled over ice.

Simple Syrup:

  1. In a sauce pot, bring water and sugar to a boil.  Boil until sugar has dissolved. Remove from heat and allow to cool to room temperature.