Horchata Latte

Horchata Latte

Latte Build

Brew espresso (or strong coffee).
Fill a glass with ice.
Add 2–3 tbsp Horchata Base.
Pour espresso over ice and stir gently.
Finish with a dash of cinnamon for extra warmth, if desired.

Sip slow — creamy, lightly sweet, and cinnamon-forward, like iced horchata turned latte.

Blender Horchata Base

(Makes multiple servings)

Ingredients

1 cup uncooked white rice
2 cinnamon sticks
3 cups water (for soaking)

1 can evaporated milk
½–¾ cup sweetened condensed milk (to taste)
2 cups oat milk (or milk of choice)
1 tsp vanilla extract
1 cup water (added after second blend)

Instructions

Overnight Soak

Add rice, cinnamon sticks, and soaking water to a large container or Tupperware.
Cover and let soak overnight (8–12 hours).

First Blend

The next morning, transfer everything to a blender.
Blend until the rice and cinnamon are fully broken down and the mixture looks milky.

Strain (Several Times — Important)

Strain through a fine mesh sieve or nut milk bag.
Repeat 2–3 times until completely smooth — no grit, no “scooby snacks.”

Second Blend

Return strained liquid to the blender.
Add evaporated milk, condensed milk, oat milk, and vanilla extract.
Blend again until silky.

Final Thin

Add 1 cup water, blend briefly to loosen and balance.

Store It

Transfer to a sealed container and refrigerate for up to 4–5 days.
Shake before using.

Pro Tips

• Strain more than you think you need to — smooth horchata is elite horchata
• Start light on condensed milk and adjust sweetness after tasting
• This base is incredible on its own over ice or with cold brew

Nutrition (Approx.) (Per Latte)

Calories: ~255 kcal
Protein: ~5 g
Carbs: ~39 g
Fat: ~8 g
Fiber: ~1 g

Horcata Latte (Top)