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Horchata Latte (horchata con espresso)

Horchata Latte

Horchata latte is made by mixing homemade cinnamon rice milk with a shot of espresso. Dairy free. Soy free. Vegan. Gluten free. Nut free. You name it.This horchata latte fits the bill!
Yield: about 1 ½-liters horchata
Prep Time: 10 mins
Horchata Steep Time: 3 hrs
Total Time: 3 hrs 10 mins
Course: Drinks
Cuisine: American, Mexican
Keyword: horchata, horchata latte, horchata con espresso
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
  • ¾ cup simple syrup

Simple Syrup:

  • 1 cup water
  • 1 cup granulated sugar


  • 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 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.