I stumbled upon the idea of an horchata latte on another blog, unfortunately, I didn't bookmark it. The appeal of it surprised me, as I like my coffee to taste like coffee. I found a horchata recipe on the Food Network site. I followed the recipe close to the instructions, but I recommend some changes so that you don't tear your hair out.
Horchata Latte (makes 8 servings horchata, also recipe below for 1 serving latte)
- 1 C rice, rinsed and drained;
- 2 C skinless almonds;
- 1-2 cinnamon sticks;
- 8 C water
- 1/2 C sugar
- 1/2 tsp vanilla extract
3. Pour 3 1/2 C water on the rice/almond mixture and let sit overnight. It'll look as appetizing as dishwater at this point:
5.Blend the rice mixture in a BLENDER. In SMALL BATCHES. Don't use a food processor. I did. I flooded my counter. Usually, my food processor does well with liquids, this time it leaked everywhere. I wound up adding fresh water back into the mixture, and keeping it overnight again. I had to unearth my blender, the first go around, the liquid spewed out of the top. Small batches worked fine, and I finally got this situation under control.
6. Put cheese cloth, a double layer, over a large pitcher. Carefully pour the mixture through the cheesecloth. I used clothespins to secure the cheesecloth, see below:
8. To Make an Iced Latte: Brew 1 C double strength coffee. Toss some ice in a glass, pour about 2 parts horchata to 1 part coffee. Use a cinnamon stick garnish if desired.
Verdict? Well, this was a lot of work. Truthfully, it would probably be better if I could have used it at original strength, not the strength after the whole food processor debacle. However, it is oddly refreshing. The horchata makes a fine dairy-free and soy-free coffee creamer. I also think it would work as an alternative to Irish cream or kaluha if combined with a bit of rum. If you have more success with this recipe, let me know!
Edit 08/28/2011: Now that I've cooled off from my original frustration from making horchata, as well as cooled off with a yummy glass of horchata, my perspective has changed. The horchata is tastier the next day, just make sure it's well mixed.