A delicious homemade alternative to Starbucks Iced Horchata Oatmilk Shaken Espresso, with a honey-sweetened espresso and horchata for the milk.
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iced horchata oatmilk shaken espresso
Hello hello! Today I have for you a very delicious coffee treat inspired by Starbucks, except instead of using a horchata syrup, we’re making horchata and using it as the milk in this coffee to make it extra delish. The homemade horchata we’re using isn’t necessarily authentic because we’re replacing the water with oat milk to not have a watered down espresso – but we’re using all the delicious regular components: milk (oat milk in our case), cinnamon, vanilla bean paste, and of course, rice. The hardest part about this drink is waiting for the horchata to steep, but once you’ve got the horchata ready it’s super easy to make – so let’s get into it! 🙂
ingredients for a homemade iced horchata shaken espresso:
horchata:
- Oat milk: the base of our homemade horchata – you can use whole milk, almond milk, or your favorite milk here instead.
- Cinnamon stick: you’ll just need 1 cinnamon stick for the horchata. I recommend using a cinnamon stick over ground cinnamon for the best flavor.
- Long grain white rice: the classic rice used to make horchata.
- Vanilla bean paste: or vanilla extract, for flavor.
- Salt: just a pinch to bring out all of the flavors.
iced horchata oatmilk shaken espresso:
- Espresso: use your favorite espresso here. You could also use instant espresso here – just use however much the packaging calls for with 1 oz. of hot water per shot.
- Ice: for an iced drink of course.
- Honey: for a touch of sweetness – you can also use granulated sugar or brown sugar here.
- Horchata: for the milk!
how to make an iced horchata shaken espresso
Here’s what the process of making this homemade Starbucks iced horchata shaken espresso looks like. The full recipe can be found at the end of this blog post!
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Iced Horchata Shaken Espresso
Ingredients
Horchata
- 450 g oat milk (16 oz.)
- 90 g long grain white rice (½ c.)
- 1 tbsp. vanilla bean paste
- 1 cinnamon stick
- ⅛ tsp. salt
Iced Horchata Shaken Espresso
- ice
- 2 tsp. honey*
- 3 oz. freshly brewed espresso (3 shots)
- 5 oz. horchata**
Instructions
Horchata
- In a microwave safe measuring cup, heat the milk until it begins to simmer (~1 ½ min.)
- Add the warm milk, rice, vanilla, cinnamon stick, and salt into a blender and blend for 1 minute.
- Transfer the horchata to a container and place it in the fridge for the flavors to infuse for at least 4 hours, ideally overnight.
- Pour the horchata through a fine mesh sieve to remove all of the rice and cinnamon bits.
Iced Horchata Shaken Espresso
- Start by filling a cup that has a lid, or a container, with ice.
- Add the honey to an espresso cup. Brew your espresso over the honey, stirring until the honey dissolves. Pour the espresso over the ice, then close up the cup or container, and vigorously shake it until it's nice and frothy.
- Pour the espresso mixture into a cup, adding in more ice as needed.
- Top the drink off with your horchata (to taste), then stir and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made. The milk used in this calculation was whole, dairy milk.
Hi, i am going to try out this recipe soon, it sounds delicious! Just one question, sorry if its a silly one! Does the rice need to be fully cooked and cooled before blending? Thank you 🙂
Hello! You don’t need to cook the rice at all for this – hope you enjoy! 🙂