Serves 1
Directions
- 1Toast rice and cinnamon sticks in a small pot over medium heat.
- 2Transfer rice and cinnamon to a bowl and cover with water to soak.
- 3Transfer soaked rice and cinnamon into a blender and blend until smooth.
- 4Strain the mixture back into a pot.
- 5Add white sugar, brown sugar, water, vanilla bean, and ground cinnamon into the pot and whisk to combine.
- 6Cook the syrup mixture over heat until it reaches your desired thickness.
- 7Pour the prepared syrup into a glass jar and refrigerate.
- 8To make the coffee, combine instant coffee, a drizzle of sweetened condensed milk, evaporated milk, and some of the prepared horchata syrup in a glass.
- 9Froth the coffee mixture until it is foamy.
- 10Add sweetened condensed milk to the sides of a fresh serving cup for decoration.
- 11Fill the cup with ice and add some horchata syrup.
- 12Top with whole milk, evaporated milk, and the prepared frothy coffee.
- 13Garnish with a sprinkle of ground cinnamon.
Ingredients
- 0.5 cup white rice
- 2 whole cinnamon stick
- 0.5 cup water
- 0.5 cup white sugar
- 0.5 cup brown sugar
- 1 whole vanilla bean, small piece
- ground cinnamon (optional)
- 1 tbsp instant coffee
- sweetened condensed milk
- evaporated milk
- whole milk
- ice
Equipment
potwooden spoonbowlblenderstrainerwhiskglass jarhandheld milk frotherserving cupice scoop
Tips
- If you have the time, soak the rice and cinnamon mixture overnight.
- If you do not have vanilla beans, you can use regular vanilla extract instead.
- You can store the horchata syrup in the fridge until you are ready to make your coffee.
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