Iced Horchata Oatmilk Espresso: The Ultimate Guide & Recipe

Iced Horchata Oatmilk Espresso: Prepare to meet your new favorite summer beverage! Imagine the creamy, cool refreshment of traditional horchata, elevated with the rich, bold kick of espresso, and made even more delightful with the subtle sweetness of oat milk. This isn’t just a drink; it’s an experience.

Horchata, with its roots tracing back to ancient civilizations, is a beloved beverage in many cultures, particularly in Spain and Latin America. Traditionally made from tiger nuts, rice, or other grains, it offers a naturally sweet and subtly spiced flavor profile. The addition of espresso is a modern twist that perfectly complements the horchata’s inherent warmth.

What makes this Iced Horchata Oatmilk Espresso so irresistible? It’s the harmonious blend of flavors and textures. The creamy oat milk provides a smooth, comforting base, while the horchata’s cinnamon and vanilla notes dance on your palate. Then comes the espresso, cutting through the sweetness with its robust bitterness, creating a balanced and invigorating drink. It’s incredibly easy to make at home, requiring minimal ingredients and effort, making it the perfect treat for a hot day or a delightful pick-me-up any time of year. Trust me, once you try this, you’ll be hooked!

Ingredients:

• 1 cup uncooked long-grain white rice
• 4 cups water (for soaking rice)
• 4 cups water (for blending)
• 1 cinnamon stick, plus extra for garnish
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar (or to taste)
• Pinch of salt
• 2 cups oat milk (or other non-dairy milk)
• Double shot of espresso (or 1/4 cup strong brewed coffee), cooled
• Ice cubes
• Ground cinnamon, for garnish (optional)

Preparing the Horchata Base:

Okay, let’s get started with the heart of our Iced Horchata Oatmilk Espresso – the horchata itself! This is where the magic happens, and trust me, it’s easier than you think.

1. Soaking the Rice: The first step is to soak the rice. This is crucial because it softens the rice, making it easier to blend and releasing all those lovely starches that give horchata its creamy texture. In a large bowl, combine the 1 cup of uncooked long-grain white rice with 4 cups of water. Add the cinnamon stick to the bowl as well. The cinnamon will infuse the rice with its warm, comforting flavor right from the start. Give it a good stir to make sure all the rice is submerged. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for at least 4 hours, or preferably overnight. The longer it soaks, the better the flavor and texture will be. I usually soak mine overnight for maximum flavor.
2. Blending the Rice Mixture: After the rice has soaked, it’s time to blend it into a smooth mixture. Drain the rice and cinnamon stick, discarding the soaking water. Don’t worry about rinsing the rice; we want to keep those starches! Transfer the soaked rice and cinnamon stick to a high-powered blender. Add the remaining 4 cups of fresh water. Blend on high speed until the mixture is completely smooth and creamy. This usually takes about 2-3 minutes, depending on your blender. You want to make sure there are no gritty bits of rice left. If you don’t have a high-powered blender, you might need to blend it in batches or strain it more thoroughly later.
3. Straining the Horchata: This is a very important step! Straining removes any remaining solids from the blended rice mixture, resulting in a smooth and silky horchata. Place a fine-mesh sieve or a cheesecloth-lined colander over a large bowl. Pour the blended rice mixture through the sieve, allowing the liquid to drain into the bowl. Use a spoon or spatula to gently press down on the solids in the sieve to extract as much liquid as possible. Discard the solids. If you want an even smoother horchata, you can strain it a second time. This step is optional, but it can make a noticeable difference in the final texture.
4. Flavoring the Horchata: Now it’s time to add the finishing touches to our horchata base. Stir in the vanilla extract, sugar, and salt. Start with 1/4 cup of sugar and adjust to your liking. I like my horchata on the sweeter side, but you can always add more or less depending on your preference. The pinch of salt helps to balance the sweetness and enhance the other flavors. Taste the horchata and adjust the sugar and salt as needed. Stir until the sugar is completely dissolved.
5. Chilling the Horchata: Once the horchata is flavored, it’s important to chill it thoroughly before assembling our Iced Horchata Oatmilk Espresso. This will not only make it more refreshing but also allow the flavors to meld together even more. Transfer the horchata to a pitcher or airtight container and refrigerate for at least 2 hours, or preferably overnight. The longer it chills, the better it will taste.

Preparing the Espresso and Oat Milk:

While the horchata is chilling, let’s prepare the other components of our drink – the espresso and oat milk. These are relatively simple steps, but they’re essential for creating the perfect balance of flavors.

1. Brewing the Espresso: You’ll need a double shot of espresso for each serving of Iced Horchata Oatmilk Espresso. If you have an espresso machine, brew the espresso according to your machine’s instructions. If you don’t have an espresso machine, you can use a Moka pot or a French press to make a strong brewed coffee. Just make sure it’s concentrated enough to stand up to the sweetness of the horchata. Let the espresso cool slightly before adding it to the drink. You don’t want to melt all the ice!
2. Preparing the Oat Milk: For the oat milk, you can use store-bought or homemade. I prefer using a barista-style oat milk, as it tends to be creamier and froth better. However, any oat milk will work. Make sure the oat milk is cold before using it. You can even chill it in the freezer for a few minutes to make it extra cold.

Assembling the Iced Horchata Oatmilk Espresso:

Now for the fun part – putting everything together! This is where you get to customize your drink to your liking. Feel free to adjust the amounts of each ingredient to create your perfect Iced Horchata Oatmilk Espresso.

1. Filling the Glass with Ice: Start by filling a tall glass with ice cubes. The amount of ice you use will depend on your preference, but I usually fill the glass about two-thirds full.
2. Adding the Horchata: Pour the chilled horchata over the ice, filling the glass about halfway.
3. Adding the Oat Milk: Gently pour the cold oat milk over the horchata, filling the glass almost to the top. Leave a little room for the espresso.
4. Adding the Espresso: Slowly pour the cooled espresso over the oat milk. You can pour it directly into the center of the glass or drizzle it around the edges for a more layered effect.
5. Garnishing (Optional): If you want to get fancy, you can garnish your Iced Horchata Oatmilk Espresso with a sprinkle of ground cinnamon or a cinnamon stick. You can also add a dollop of whipped cream or a drizzle of caramel sauce.
6. Stirring and Enjoying: Finally, give the drink a gentle stir to combine all the ingredients. Taste and adjust the sweetness or strength as needed. And then, enjoy your delicious and refreshing Iced Horchata Oatmilk Espresso!

Tips and Variations:

Here are a few extra tips and variations to help you customize your Iced Horchata Oatmilk Espresso:

• Adjusting the Sweetness: If you prefer a less sweet drink, you can reduce the amount of sugar in the horchata or use a sugar substitute. You can also add a squeeze of lime juice to balance the sweetness.
• Adding Spices: Experiment with different spices to add more depth of flavor to your horchata. You can add a pinch of nutmeg, cardamom, or cloves to the rice mixture while it’s soaking.
• Making it Vegan: This recipe is already vegan, but you can ensure that all your ingredients are vegan-friendly by checking the labels.
• Using Different Types of Milk: While I recommend oat milk for its creamy texture, you can also use other non-dairy milks, such as almond milk, soy milk, or coconut milk. Just keep in mind that the flavor and texture of the drink will vary depending on the type of milk you use.
• Adding a Shot of Liquor: For an adult version of this drink, you can add a shot of rum, tequila, or coffee liqueur.
• Making it Ahead: You can make the horchata base ahead of time and store it in the refrigerator for up to 3 days. This is a great way to save time when you’re ready to assemble your Iced Horchata Oatmilk Espresso.
• Experiment with Coffee Flavors: Try using different flavored espresso beans or adding a flavored syrup to your espresso for a unique twist. Vanilla, caramel, and hazelnut are all great options.
• Make it a Frappe: For an even more decadent treat, blend all the ingredients together with extra ice to create a frappe.

Troubleshooting:

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Horchata is too gritty: If your horchata is too gritty, it means you didn’t blend it long enough or you didn’t strain it thoroughly enough. Try blending it for a longer period of time or straining it a second time.
• Horchata is too watery: If your horchata is too watery, it means you used too much water. Next

  

  Conclusion:

  So, there you have it! My take on the utterly delightful Iced Horchata Oatmilk Espresso. I truly believe this recipe is a must-try, and not just because I’m biased! It’s the perfect marriage of creamy, comforting horchata, the subtle sweetness of oat milk, and the bold kick of espresso. It’s a drink that manages to be both refreshing and deeply satisfying, making it ideal for a hot summer day or a cozy afternoon treat.

  What makes this recipe stand out is its simplicity. You don’t need to be a barista to whip up a batch of this deliciousness. The ingredients are readily available, and the steps are straightforward. Plus, it’s incredibly versatile! You can easily adjust the sweetness to your liking by adding more or less simple syrup. Feel free to experiment with different types of espresso roasts to find your perfect flavor profile. A darker roast will give you a more intense, robust flavor, while a lighter roast will offer a brighter, more nuanced experience.

  But the real magic lies in the combination of flavors and textures. The creamy oat milk provides a smooth, velvety base that perfectly complements the slightly gritty texture of the horchata. The espresso adds a jolt of caffeine and a depth of flavor that elevates the entire drink. It’s a symphony of tastes and sensations that will leave you wanting more.

  Serving Suggestions and Variations:

  Now, let’s talk about serving suggestions. I love to serve this Iced Horchata Oatmilk Espresso over a generous amount of ice, garnished with a sprinkle of cinnamon. For a more decadent treat, you could add a dollop of whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, try adding a splash of your favorite liqueur, such as Kahlua or Baileys, for an extra kick.

  Here are a few other variations you might enjoy:

  • Spiced Horchata Oatmilk Espresso: Add a pinch of nutmeg, cloves, or cardamom to the horchata for a warm, spiced flavor.
  • Mexican Chocolate Horchata Oatmilk Espresso: Add a tablespoon of cocoa powder and a pinch of cayenne pepper to the horchata for a rich, chocolatey, and slightly spicy twist.
  • Vegan Horchata Oatmilk Espresso Frappe: Blend all the ingredients with ice for a frozen, slushy treat.
  • Horchata Oatmilk Espresso Martini: Combine the horchata, oat milk, espresso, and a shot of vodka or rum in a shaker with ice. Shake well and strain into a martini glass.

  The possibilities are endless! Don’t be afraid to get creative and experiment with different flavors and ingredients to create your own signature version of this delightful drink. Remember, the best recipes are the ones that you make your own.

  I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. It’s a simple, delicious, and versatile drink that’s perfect for any occasion. So, go ahead, gather your ingredients, and get ready to experience the magic of Iced Horchata Oatmilk Espresso. I can’t wait to hear what you think! Please, share your creations and experiences in the comments below. Let me know what variations you tried and what you loved most about this recipe. Happy brewing!

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  Iced Horchata Oatmilk Espresso: The Ultimate Guide & Recipe

  Creamy and refreshing vegan iced coffee with homemade horchata, oat milk, and a double shot of espresso.

  Prep Time10 minutes

  Cook Time5 minutes

  Total Time255 minutes

  Category: Breakfast

  Yield: 1 serving

  Save This Recipe

  Ingredients

  • 1 cup uncooked long-grain white rice
  • 4 cups water (for soaking rice)
  • 4 cups water (for blending)
  • 1 cinnamon stick, plus extra for garnish
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated sugar (or to taste)
  • Pinch of salt
  • 2 cups oat milk (or other non-dairy milk)
  • Double shot of espresso (or 1/4 cup strong brewed coffee), cooled
  • Ice cubes
  • Ground cinnamon, for garnish (optional)

  Instructions

  1. Soak the Rice: In a large bowl, combine rice, 4 cups water (for soaking), and cinnamon stick. Stir to submerge rice. Cover and let sit at room temperature for at least 4 hours, or preferably overnight.
  2. Blend the Rice Mixture: Drain the rice and cinnamon stick, discarding the soaking water. Transfer to a high-powered blender. Add the remaining 4 cups of fresh water. Blend on high speed until completely smooth and creamy (2-3 minutes).
  3. Strain the Horchata: Place a fine-mesh sieve or cheesecloth-lined colander over a large bowl. Pour the blended rice mixture through the sieve, pressing down on the solids to extract liquid. Discard the solids. Strain a second time for an even smoother texture (optional).
  4. Flavor the Horchata: Stir in vanilla extract, sugar, and salt. Start with 1/4 cup sugar and adjust to taste. Stir until sugar is completely dissolved.
  5. Chill the Horchata: Transfer to a pitcher or airtight container and refrigerate for at least 2 hours, or preferably overnight.
  6. Brew the Espresso: Brew a double shot of espresso (or strong coffee) and let it cool slightly.
  7. Prepare the Oat Milk: Ensure oat milk is cold.
  8. Assemble the Drink: Fill a tall glass with ice. Pour horchata over ice, filling the glass about halfway. Gently pour cold oat milk over the horchata, filling the glass almost to the top. Slowly pour the cooled espresso over the oat milk.
  9. Garnish (Optional): Sprinkle with ground cinnamon or add a cinnamon stick.
  10. Stir and Enjoy: Gently stir to combine. Taste and adjust sweetness or strength as needed.

  Notes

  • Adjust sweetness to your preference.
  • For a less sweet drink, reduce sugar or use a sugar substitute.
  • Experiment with spices like nutmeg, cardamom, or cloves.
  • Use barista-style oat milk for a creamier texture.
  • Make the horchata base ahead of time and store in the refrigerator for up to 3 days.
  • For an adult version, add a shot of rum, tequila, or coffee liqueur.
  • If horchata is too gritty, blend longer or strain again.
  • If horchata is too watery, use less water next time.