They put rice milk and cinnamon with espresso? Love these guys.
Horchata de arroz is a delicacy most popular in the US, Guatemala, and Mexico. The decadent rice milk gains a level of complexity from the cinnamon and nutmeg. In our caffeinated love-letter to this silky sweet staple, we add velvety espresso for a warm winter drink that puts the hot cocoa to shame.
Here’s what you’ll need:
Special Equipment:
- Medium saucepan
- Blender
- Large vessel (Like a pitcher or plastic food container)
- Terra Kaffe TK-01
Ingredients:
(yields 6 servings)
- 1 cup long-grain white rice (carolina or basmati work great)
- 1/3 cup maple syrup
- 2 tsp. vanilla extract
- 1 tsp. ground nutmeg
- 1.5 tsp. ground cinnamon, plus more for garnish
- 4 cups milk (we recommend whole, coconut, or oat)
- espresso
Directions:
Combine the rice and 2 cups of steaming (not boiling) hot water in a large bowl. Soak for 2 hours.
Pour the soaking liquid into a blender. Blend until creamy, 2 to 3 minutes. Add the maple syrup, vanilla, nutmeg, cinnamon, and a pinch of salt. Blend until combined. Pour the mixture into a large container. Add the milk and stir to combine.
If you want a hot latte, briefly heat the finished horchata on the stove until it begins to steam. Be careful not to scald it. Portion into 6 mugs (or refrigerate the rest if not sharing 😉) and place under the spout of your TK-01. Or, for an iced version, pour finished horchata into glasses filled with ice.
Pull one shot (or 2) of espresso, add to each mug, and dust with a sprinkle of cinnamon and/or nutmeg, if desired.
From all of us at Terra Kaffe, enjoy!
