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A warm horchata latte in a clear mug, garnished with a sprinkle of cinnamon and a dollop of whipped cream, on a wooden surface.
Emily Carter

Homemade Horchata Latte

Enjoy a creamy, sweet Horchata Latte made from scratch. This budget-friendly recipe brings your favorite coffee shop drink home for a fraction of the cost.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 lattes
Course: Drinks
Cuisine: Mexican-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Horchata
  • 1 cup long grain rice
  • 4 cups water
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
For Each Latte
  • 6 ounces prepared horchata warm
  • 2 ounces espresso freshly brewed

Equipment

  • 1 Large sealable container
  • 1 Blender
  • 1 Fine mesh sieve
  • 1 Saucepan
  • 1 set Measuring cups and spoons

Method
 

Prepare the Horchata Base
  1. Combine the long grain rice and 4 cups of water in a large, sealable container.
  2. Close the container and refrigerate for at least 8 hours, or up to 2 days, to allow the rice to soak.
  3. After soaking, pour the rice and water into a blender and blend on high speed until the rice is completely pulverized and the mixture is smooth and milky.
  4. Strain the rice water through a fine mesh sieve into a large bowl, pressing on the solids with a spoon to extract all the liquid; discard the rice solids.
  5. Stir the evaporated milk, sweetened condensed milk, ground cinnamon, and vanilla extract into the strained rice water until well combined.
Assemble the Lattes
  1. Gently heat the prepared horchata in a saucepan over medium heat, stirring regularly, until it reaches your desired latte temperature.
  2. While the horchata is warming, brew your espresso shots.
  3. For each latte, combine 6 ounces of warm horchata with 2 ounces of freshly brewed espresso in a mug.
  4. Stir gently and serve hot, optionally garnished with whipped cream and an extra sprinkle of cinnamon.

Notes

Make-Ahead: The horchata base can be made up to 3-4 days in advance and stored in the refrigerator. Just warm it gently when ready to make your lattes.
Espresso Alternatives: If you don't have an espresso machine, use very strong brewed coffee or instant espresso powder dissolved in a small amount of hot water.
Adjust Sweetness: Feel free to adjust the amount of sweetened condensed milk to suit your personal preference for sweetness.