Horchata Espresso Cloud Drink (Printer Friendly)

A creamy blend of cinnamon-rice flavors and bold espresso topped with airy milk foam.

# What You Need:

→ Horchata Base

01 - 1 cup unsweetened rice milk
02 - 1/2 cup almond milk
03 - 2 tablespoons sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon vanilla extract

→ Espresso

06 - 2 shots (approximately 2 fl oz) freshly brewed espresso

→ Milk Cloud

07 - 1/2 cup cold milk (whole, oat, or almond)

→ Garnish

08 - Cinnamon powder (optional)

# Directions:

01 - In a small pitcher, combine rice milk, almond milk, sugar, ground cinnamon, and vanilla extract. Stir thoroughly until sugar dissolves.
02 - Fill two glasses halfway with ice cubes. Divide the horchata mixture evenly between glasses.
03 - Brew two shots of espresso. Gently pour one shot over the back of a spoon into each glass to create a layered effect.
04 - Froth cold milk using a milk frother or by shaking vigorously in a sealed jar until thick and foamy.
05 - Spoon the frothed milk foam generously on top of each glass.
06 - Dust lightly with cinnamon powder if desired. Serve immediately with a straw or spoon.

# Pro Advice:

01 -
  • The contrast of chilly, creamy horchata and hot, fresh espresso gives every sip a gentle jolt of energy and sweetness.
  • It looks like a fancy café treat, but you can whip it up in ten minutes with just a spoon and a shaker jar.
02 -
  • Never pour the espresso too fast, or it’ll tumble through all the layers and lose the cloud effect.
  • Chilling every element—milk, espresso, glasses—prevents the drink from melting into a single muddle before you get to enjoy it.
03 -
  • Always use the freshest espresso possible—stale coffee flattens the magic.
  • A pinch of salt in the horchata base wakes up all the flavors, but add it with a light hand.
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