Dirty Horchata Latte with Espresso Swirl
A creamy and indulgent drink combining traditional horchata flavors with bold espresso, perfect for any time of the day.
Servings: 2 servings
Calories: 250kcal
Ingredients
Horchata Base
- 1 cup long-grain white rice Soft and tender, yields a creamy base.
- 4 cups water To hydrate the rice.
- 1 stick cinnamon stick Adds warm, aromatic notes.
Latte Ingredients
- 1/2 cup milk (dairy or plant-based) Use whole milk or almond milk for a vegan twist.
- 1 tsp vanilla extract Enhances flavors with its sweet aroma.
- 2-3 tbsp sweetened condensed milk or maple syrup For sweetness and richness.
- Pinch salt Enhances overall flavor.
- 1-2 shots hot espresso or strong brewed coffee Provides a bold contrast.
- Ice cubes For serving cold.
- Ground cinnamon for garnish Adds a sprinkle of spice.
Instructions
Preparation
- Combine the rice, cinnamon stick, and 2 cups of water in a medium bowl. Let it soak for 4–6 hours or overnight.
- Remove the cinnamon stick and transfer the soaked rice with soaking water into a blender. Add an additional 2 cups of fresh water and blend on high until smooth.
- Strain the blended mixture through a fine mesh sieve or nut milk bag to extract the horchata base.
- Stir in the milk, vanilla extract, sweetened condensed milk (or maple syrup), and a pinch of salt. Mix well and chill until cold.
Serving
- Fill a tall glass with ice cubes and pour the chilled horchata until three-quarters full.
- Slowly pour the hot espresso over the horchata to create a two-layer effect.
- Dust with ground cinnamon and serve immediately.
Notes
Common mistakes include not soaking the rice long enough and improper straining. Ensure espresso is not too hot to maintain layering. Consider using unsweetened almond or oat milk for a lighter version.