Growing up in Chicago, we ate a ton of amazing Mexican food. Most of my favorite Mexican places had horchata de arroz, a rice milk spiced with cinnamon. It’s sooooo good! This version blends horchata into a frozen latte. Espresso mixed with cinnamon and creamy milk is the most delicious way to get a brunchtime caffeine buzz.
| Level: | Easy |
| Total: | 8 hr 10 min |
| Active: | 10 min |
| Yield: | 2 drinks |
Ingredients
- 1 cup long-grain white rice
- 1/2 cup blanched almonds
- 2 cinnamon sticks
- 2 shots espresso (4 ounces), cooled
- 2 tablespoons sugar
- 2 large scoops vanilla ice cream
- 10 ice cubes (approximately 2 cups)
- Whipped cream, for topping
- Ground cinnamon, for dusting
- Chocolate sprinkles, for serving
Instructions
- In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
- Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 706 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 6 g |
| Sugar | 23 g |
| Protein | 15 g |
| Cholesterol | 9 mg |
| Sodium | 43 mg |
Reviews
I love horchata and usually buy a ready to use powder when I can find it. Molly’s recipe made me realize how easy it is to make your own from scratch, and it is sooo much better.
Thank you, Molly.
Thank you, Molly.