Go Back

Dirty Horchata

A delightful fusion of traditional Mexican horchata with a splash of espresso, this creamy beverage is perfect for warm weather and cozy gatherings alike.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Beverage, Dessert
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Horchata Base
  • 1 cup uncooked white rice Rinse under cold water.
  • 1/2 cup chopped almonds Optional ingredient.
  • 4 cups water Divided into two portions.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup sweetened condensed milk or sugar Adjust to taste.
  • 1 cup brewed espresso or strong coffee Must be cooled.
  • a pinch salt

Method
 

Preparation
  1. Soak the rice: Rinse the uncooked rice under cold water to remove excess starch. Combine the rinsed rice and chopped almonds with 2 cups of water in a large bowl. Let this mixture soak for at least 3 hours, or overnight for best results.
  2. Blend the mixture: Transfer the soaked rice and almond mixture to a blender. Add the remaining 2 cups of water, vanilla extract, ground cinnamon, sweetened condensed milk (or sugar), and a pinch of salt. Blend on high for 1-2 minutes until smooth and creamy.
  3. Strain the horchata: Using a fine mesh strainer or cheesecloth, pour the blended mixture into a pitcher or large bowl to remove any gritty bits.
  4. Combine with espresso: Pour the cooled espresso into the horchata mixture and stir well. Adjust sweetness if needed.
  5. Serve and enjoy: Serve the Dirty Horchata over ice in your favorite glass. Garnish with a sprinkle of cinnamon or a cinnamon stick, and enjoy!

Notes

For a stronger coffee flavor, add more espresso or coffee extract. Chill the mixture in the refrigerator for an hour for a more refreshing drink. Leftovers can be stored in the fridge for up to 3 days. Avoid reheating, as it may change the drink's texture.