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Café Con Leche Horchata: A Creamy Fusion Delight

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Serves 4 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

Horchata, a traditional Mexican rice-based beverage, has its roots dating back to ancient Egypt and Spain. The addition of coffee in this recipe creates a unique fusion of cultures, combining the rich flavors of Mexican horchata with the invigorating aroma of café con leche.

Ingredients You'll Need

1 cup (240 ml) long-grain white rice
4 cups (960 ml) water, divided
1 cinnamon stick
1/2 vanilla bean, split lengthwise
1 cup (240 ml) whole milk
1/2 cup (120 ml) brewed espresso or strong coffee, chilled
1/3 cup (67 g) granulated sugar
1/4 teaspoon ground cinnamon, plus more for garnish
1/8 teaspoon ground nutmeg
1 cup (240 ml) heavy cream, chilled


In a medium saucepan, combine the rice, 2 cups (480 ml) of water, cinnamon stick, and vanilla bean. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the water.

Remove the saucepan from the heat and let the rice mixture cool slightly. Discard the cinnamon stick and vanilla bean.

Transfer the cooked rice mixture to a blender. Add the remaining 2 cups (480 ml) of water, milk, espresso or coffee, sugar, ground cinnamon, and nutmeg. Blend on high speed until the mixture is smooth and frothy, about 2 minutes.

In a large bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the blended rice mixture until well combined.

Pour the Café Con Leche Horchata into glasses and garnish with a sprinkle of ground cinnamon.

Serve chilled or over ice, and enjoy this creamy fusion of horchata and café con leche.

Pairs Well With

Pair this creamy fusion delight with a crisp churro or a warm, buttery concha for a delightful Mexican-inspired treat

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