Horchata Latte

Step 1

Fill serving glass with ice. Add chilled horchata and espresso. Stir and enjoy.

Step 2

Add rice, cinnamon bark, and 3 cups water to blender.  Blend until rice is broken down like coarse, pebble-like sand.  Pour mixture into a large container.  Add remaining 3 cups water.  Stir to combine.  Cover and let sit at room temperature for 3 hours.

Step 3

In small batches, return mixture to blender. Blend once again until rice and cinnamon bark is further broken down into smaller bits. Strain mixture through a very fine sieve, or cheesecloth. Add 3/4 cup simple syrup. Stir to combine. Store in the fridge to chill.

Step 4

Once cold, stir mixture and taste. Add more simply syrup, if necessary. Serve chilled over ice.

Step 5

In a sauce pot, bring water and sugar to a boil.  Boil until sugar has dissolved. Remove from heat and allow to cool to room temperature.