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Iced Horchata Shaken Espresso

A shaken espresso sweetened with a touch of honey and paired with homemade horchata.
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Prep Time:10 minutes
Total Time:10 minutes
Course: Drinks
Keyword: chocolate, coffee, espresso, hazelnut, iced coffee
Servings: 1 drink
Calories: 251kcal

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

  1. In a microwave safe measuring cup, heat the milk until it begins to simmer (~1 ½ min.)
  2. Add the warm milk, rice, vanilla, cinnamon stick, and salt into a blender and blend for 1 minute.
  3. Transfer the horchata to a container and place it in the fridge for the flavors to infuse for at least 4 hours, ideally overnight.
  4. Pour the horchata through a fine mesh sieve to remove all of the rice and cinnamon bits.

Iced Horchata Shaken Espresso

  1. Start by filling a cup that has a lid, or a container, with ice.
  2. 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.
  3. Pour the espresso mixture into a cup, adding in more ice as needed.
  4. Top the drink off with your horchata (to taste), then stir and enjoy!

Notes

*adjust to taste, you can also use granulated sugar or brown sugar in place of the honey.
**adjust to taste.
Keep extra horchata in the fridge and consume within three days.

Nutrition

Serving: 1drink | Calories: 251kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 217mg | Fiber: 2g | Sugar: 23g | Vitamin A: 315IU | Vitamin C: 0.3mg | Calcium: 241mg | Iron: 2mg