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
Fill serving glass with ice. Add chilled horchata and espresso. Stir and enjoy.
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 3/4 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.
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.