Dirty Horchata Coffee Infused
A creamy, spiced Mexican rice milk beverage fortified with a bold double shot of espresso for a caffeinated twist on a classic.
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Ingredients
- 1 cup Long-grain white rice
- 4 cups Water
- 2 whole Cinnamon sticks
- 1/2 cup Blanched almonds
- 1 cup Espresso or strong brewed coffee
- 1/2 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 2 cups Whole milk or almond milk
- 1 teaspoon Ground cinnamon(optional)
- 2 cups Ice cubes
Instructions
- 1
Combine the rice, water, cinnamon sticks, and almonds in a large bowl or blender.
- 2
Pulse the mixture briefly to break up the rice, then cover and let soak at room temperature for at least 8 hours or overnight.
- 3
Remove the cinnamon sticks and blend the rice mixture on high speed until completely smooth, about 2-3 minutes.
- 4
Strain the blended liquid through a fine-mesh sieve lined with cheesecloth into a large pitcher to remove all grit.
- 5
Stir in the milk, sugar, and vanilla extract until the sugar is fully dissolved.
- 6
Brew your espresso or strong coffee and allow it to cool slightly so it doesn't melt the ice immediately.
- 7
Fill four tall glasses with ice and pour the horchata base until the glass is three-quarters full.
- 8
Slowly pour 1/4 cup of the coffee over each glass to create a marbled effect and dust with ground cinnamon.
Nutrition per Serving
245
Calories
5g
Protein
42g
Carbs
7g
Fat
2g
Fiber
28g
Sugar
45mg
Sodium
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