Marcela Valladolid's Iced Horchata Latte

This recipe is a take on the classic Mexican horchata, mixed with coffee. And it uses LACTAID® (lactose free milk), so it's perfect for those lactose intolerant coffee-lovers to enjoy.


Ingredients
1
cup
white rice
1
cinnamon stick, broken into pieces, for garnish
*
agave, to taste
2
cups
Lactaid Whole Milk
4
shots
espresso, at room temperature
Directions
Combine rice and cinnamon stick in a blender with water. Blend for about 2 minutes. Rice mixture will be coarse. Transfer rice mixture into a bowl and refrigerate for about 1 hour. Strain mixture through a fine mesh strainer into a pitcher. Add agave nectar and stir. Add milk to rice mixture and refrigerate for 1 more hour.
Add ice cubes to a glass. Add 2 shots of espresso and pour horchata enough to fill the glass. Garnish with a cinnamon stick and enjoy.

The base number of servings for this recipe is 2
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