Unleash your inner barista with our “Coconut Horchata Latte Recipe”—the ultimate fusion of creamy homemade horchata and aromatic espresso. This tropical twist on a classic is more than just a latte; it’s a sip of vacation in a mug. Perfect for brunch or that afternoon pick-me-up.
Why You Will Love This Latte Recipe
- Homemade Goodness: Making horchata from scratch? That’s some serious culinary street cred right there. Plus, you control the ingredients.
- Dairy-Free Delight: If you’re lactose-intolerant or just prefer plant-based milk, the coconut in this latte has got you covered.
- Versatility: Morning, noon, or night—this latte fits the vibe. Brunch, book club, or binge-watching, it’s your go-to.
I very much love my morning cup of coffee. That daily dose of caffeine is what keeps me going some days. While I love driving through my favorite local shop, I also enjoy making my own latte! It’s super simple and there are dozens of different variations you can whip up in no time.
This homemade horchata offers comforting vibes with its rice and cinnamon base, while the coconut swirls in a layer of creaminess. Add in the bold richness of espresso, and you’ve got a complex but harmonious blend that’s both soothing and invigorating. It’s a multi-layered sip that’s sure to awaken your taste buds.
Coconut Horchata Ingredients
Horchata is one of those drinks that I love and always have on hand. It might surprise you how simple it is to make yourself. All you really need to do is blend and soak two base ingredients and top off with a little milk. The classic version is made with either ground almonds, tiger nuts, or rice.
- Long grain rice: It’s the classic go-to for its neutral flavor and readily available status.
- Cinnamon sticks: Sticks add the flavor of the spice without leaving a grainy texture.
- Coconut milk
- Espresso: You can also opt for a strong brewed coffee if you prefer. It will be slightly less strong but equally delicious.
I chose rice for this recipe. You can always shake things up and try my Homemade Pumpkin Spice Creamer instead of horchata.
How To Make A Coconut Horchata Latte
Since I wanted an extra creamy latte with a punch of flavor, I made the simple swap from regular milk to coconut. Our version of horchata is SO delicious. But it is even better with a shot or two of fresh brewed espresso!
- PREP: 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: 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.
- MIX: Pour 1 shot of espresso into your glass or cup and top off with the horchata. Stir and enjoy!
The creamy drink tones down the deep flavor of the coffee and makes it ideal for sipping warm or chilled! Once you have got this mixed up it is time to brew those shots and get them mixed in!
- Blender: A high-speed blender (affiliate) is your wingman here. It’ll grind the rice and coconut to perfection, setting the stage for that creamy texture we all love.
- Fine-Mesh Sieve or Nut Milk Bag: To separate the liquid gold from the solids, a fine-mesh sieve (affiliate) or nut milk bag (affiliate) is essential. No one likes a gritty horchata!
- Espresso Machine or Coffee Maker: For the “latte” part of your Coconut Horchata Latte, a reliable coffee-making device (affiliate) is a must-have to get that cafe-quality shot.
Tips For Making The Perfect Espresso
- Invest in a bean grinder. Fresh grounds really do give you the best flavor!
- Pack it tight! You want to make sure you pack the grounds tightly and evenly before getting things going. This will ensure that you get even flavor.
- A clean machine produces better coffee. I’m not saying to go crazy and scrub, scrub, scrub. But making sure you properly maintain and clean your espresso maker is always a good idea.
Absolutely! The horchata can be made a day in advance to let those flavors really mingle.
Canned coconut milk or cream works wonders and saves time.
Store it in an airtight container in the fridge for up to 5 days. Just shake before using.
Cinnamon sticks offer a more refined flavor, but ground works in a pinch.
Coconut Horchata Latte
- 1 cup white long grain rice
- 2 cinnamon sticks
- 4 cups water
- 1/3 cup sugar 1/2 cup for a sweeter version
- 2 cups coconut milk
- 2 teaspoons vanilla extract
- 1 shot of fresh brewed espresso per cup
- 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.
- Pour 1 shot of espresso into your glass or cup and top off with the horchata. Stir and enjoy!