- Level: Easy
- Total: 8 hr 10 min (includes soaking time)
- Active: 10 min
- Yield: 2 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 706
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 6 g
- Sugar
- 23 g
- Protein
- 15 g
- Cholesterol
- 9 mg
- Sodium
- 43 mg
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.
- Level: Easy
- Total: 8 hr 10 min (includes soaking time)
- Active: 10 min
- Yield: 2 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 706
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 6 g
- Sugar
- 23 g
- Protein
- 15 g
- Cholesterol
- 9 mg
- Sodium
- 43 mg
Ingredients
Directions
- 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.
