Dirty Horchata Latte with Espresso Swirl
A delicious blend of traditional Mexican horchata and bold espresso, offering a creamy, aromatic drink that’s perfect for any occasion.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the Horchata Base
- 1 cup long-grain white rice Tender and delicately textured, this rice serves as the base of our horchata.
- 4 cups water Essential for soaking and blending, ensuring the rice’s flavors fully infuse.
- 1 stick cinnamon The aromatic spice that brings warmth and a comforting scent to every sip.
- 1/2 cup milk (dairy or plant-based) Adds a creamy, rich mouthfeel.
- 1 tsp vanilla extract Enhances sweetness and complexity.
- 2–3 tbsp sweetened condensed milk (or maple syrup) For irresistible sweetness.
- a pinch salt Elevates the overall taste.
For the Espresso Swirl
- 1–2 shots hot espresso or strong brewed coffee Provides an energizing kick.
- ice cubes To chill the drink.
- Ground cinnamon For garnish.
Instructions
Preparation
- Soak the Rice: Pour 1 cup of long-grain white rice into a bowl. Add the cinnamon stick and pour in 2 cups of water. Let it sit at room temperature for 4–6 hours or overnight.
- Blend & Strain: After soaking, retrieve the cinnamon stick, transfer the soaked rice and soaking water into a blender, adding an additional 2 cups of fresh water. Blend until smooth, about 1-2 minutes. Strain the mixture to remove solid particles.
- Flavor & Chill: In a clean bowl, mix in 1/2 cup of milk, 1 tsp of vanilla extract, sweetened condensed milk (to taste), and a pinch of salt. Stir well and refrigerate until chilled thoroughly.
Assembly
- Build the Drink: Fill a tall glass with ice cubes and pour the cold horchata into the glass, filling it about three-quarters full.
- Dirty It Up: Slowly pour 1 or 2 shots of hot espresso over the horchata to create a layered effect. Dust the top with ground cinnamon.
- Serve immediately and enjoy!
Notes
For a quicker version, use pre-made horchata. Adjust sweeteners according to taste and always taste before serving.