Description
A creamy and comforting horchata latte blending traditional Mexican flavors with rich coffee, perfect served hot or iced. This delightful drink combines the sweetness of condensed milk, warm cinnamon, and a smooth coffee punch for a uniquely satisfying beverage.
Ingredients
Scale
Liquid Ingredients
- 1 cup rice milk (or homemade horchata)
- 1/2 cup strongly brewed coffee or 1–2 shots espresso
- 1/4 cup whole milk or dairy-free milk of choice
Flavorings and Sweeteners
- 2 tablespoons sweetened condensed milk (or maple syrup for dairy-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Optional Garnishes
- Ice (if serving cold)
- Cinnamon stick or whipped cream for garnish (optional)
Instructions
- Heat the milk mixture: In a small saucepan over medium heat, combine the rice milk, whole milk, ground cinnamon, and vanilla extract. Heat gently until the mixture is steaming but not boiling, stirring occasionally to prevent scorching.
- Incorporate sweetener: Stir in the sweetened condensed milk and whisk thoroughly to ensure it dissolves completely into the milk mixture, creating a smooth and creamy base.
- Add coffee: Pour in the strongly brewed coffee or espresso shots and stir to combine all ingredients evenly.
- Serve hot or iced: For an iced version, fill a tall glass with ice and pour the prepared horchata latte over it. For a hot version, pour the latte into a mug, then optionally top with whipped cream or garnish with a cinnamon stick for extra flavor and presentation.
- Enjoy immediately: Serve right away to experience the latte at its best, whether warm and soothing or refreshingly chilled.
Notes
- Use an extra espresso shot if you prefer a stronger coffee flavor.
- Make this recipe vegan by using dairy-free milk and substituting sweetened condensed milk with maple syrup or agave syrup.
- Homemade horchata is an excellent substitute for rice milk if available, enhancing the authentic flavor.
