Frozen Horchata Latte Recipes
ICED HORCHATA COFFEE
Iced Gevalia® Cold Brew Coffee gets a flair of Mexico with hints of almond and cinnamon.
Provided by Jamie Justice Yost
Categories Drinks Recipes Coffee Drinks Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse.
- Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
- Serve over ice. Garnish with cinnamon sticks, if desired.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 50.7 g, Fat 9.3 g, Fiber 4.7 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 30.9 mg, Sugar 4.9 g
HORCHATA FROZEN YOGURT
Horchata is a creamy cinnamon drink that is popular in Mexico, Spain, Latin America, and right here in Arizona!! I created this frozen yogurt to have the wonderful flavors of horchata!! Hope you like it!!!
Provided by ChefLee
Categories Frozen Desserts
Time 35m
Yield 1 quart frozen yogurt, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve.
- Turn the ice cream machine on and pour mixture into the freezer bowl.
- Let mix until thickened, about 25 to 30 minutes.
- Place mixture in a freezer container and freeze until firm enough to scoop.
- Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).
Nutrition Facts : Calories 303.8, Fat 11, SaturatedFat 6.9, Cholesterol 38.3, Sodium 81.5, Carbohydrate 46.6, Fiber 0.5, Sugar 43.4, Protein 6.1
HORCHATA LATTE
If you love coffee on any level then you will LOVE this horchata latte! It's a smooth and creamy drink full of cinnamon and caffeine!
Provided by Julie Chiou
Categories Drink
Time 5m
Number Of Ingredients 3
Steps:
- In a large mason jar, fill half of it with ice them pour horchata and espresso in. Tightly seal the mason jar and shake!
- Pour into glasses and serve!
FROZEN HORCHATA LATTE
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.
Provided by Molly Yeh
Categories beverage
Time 8h10m
Yield 2 drinks
Number Of Ingredients 10
Steps:
- 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.
CREAMY HORCHATA POPS
This summer-ready riff on creamy Mexican horchata is even cooler than the original: Freeze the cinnamon-rice beverage into lickable ice-pop form.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 16 pops
Number Of Ingredients 3
Steps:
- Blend together rice milk, condensed milk, and cinnamon. Skim any foam off the top and discard. Pour the remaining liquid into molds; insert a wooden stick into each. Freeze until solid, about 8 hours and up to 2 weeks.
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HORCHATA LATTE (HORCHATA CON ESPRESSO)-THE LITTLE EPICUREAN
From thelittleepicurean.com
Estimated Reading Time 4 mins
- 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.
- 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.
ICED HORCHATA LATTE - THE HEALTHY MAVEN
From thehealthymaven.com
Estimated Reading Time 2 mins
- Add rice, almonds, cinnamon sticks and 2 cups of water to a large jar or jug. Let stand overnight or for at least 8 hours.
- Add rice mixture and remaining water to a high-speed blender and blend on high until everything has been broken down (around 2 minutes).
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Estimated Reading Time 3 mins
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From bhg.com
5/5 (6)Total Time 10 hrs 15 minsServings 11
- In a large pitcher or bowl combine boiling water, rice, and stick cinnamon. Cover and let stand at room temperature for 6 to 24 hours. Remove stick cinnamon.
- Working in batches, in a blender combine rice mixture and sugar. Cover and blend on high speed until nearly smooth (mixture will still have bits of rice). Line a sieve with cheesecloth and strain mixture into a 4-quart slow cooker. Stir in almond milk and coffee powder.
- Whisk well before serving. Serve in coffee cups or mugs. If desired, sprinkle each serving with ground cinnamon. Makes 22 servings.
COCONUT HORCHATA LATTE | ONE SWEET APPETITE
From onesweetappetite.com
Estimated Reading Time 3 mins
- Combine the rice and cinnamon sticks with 2 cups of water in a blender. Pulse until both are slightly ground. Add the remaining water, cover, and refrigerate overnight.
- Strain the mixture through a fine mesh strainer and discard the rice/cinnamon grounds. Stir the sugar, coconut milk, and vanilla extract into your rice drink.
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From megiswell.com
Estimated Reading Time 4 mins
- Grind the rice in a blender until fine. Pour into a mason jar or other airtight container. Add the almonds, cinnamon stick, and hot water and stir everything together with a spoon. Leave at room temperature overnight.
- Combine all the ingredients in a food processor and pulse until the graham cracker crumbs are fine and everything is combined. Pat the mixture firmly down into a 7-inch springform pan, pressing down with your hand or the bottom of a measuring cup. Set aside.
- Combine the espresso, horchata, and sweetened condensed milk in a small saucepan over medium heat and bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring often and scraping the bottom and sides of the pan with a spatula to prevent burning.
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