Iced Horchata Shaken Espresso

Ok, it’s been a while since I’ve posted a recipe on here, but I have been busy publishing plenty of coffee-related videos. Since it’s summertime, many of these recipes have been iced and frozen drinks (including the top homemade frappuccinos). One of my favorite drinks to research and create was the Iced Horchata Shaken Espresso. I loved the video so much, I decided to dedicate more time to it… so here we go!

Flavor: Why I Like It

I mainly liked it because it is different. If you’re a fan of bold espresso and cinnamon-sweet horchata, this Iced Horchata Shaken Espresso is about to become your new favorite drink. It’s inspired by the Starbucks version, but made with a homemade horchata that’s so much better than anything bought in the outside world. You get those creamy, spiced rice milk vibes, plus a strong espresso kick, and it’s all shaken up into one icy, refreshing drink. I’ll walk you through exactly how to make it, including a full batch of horchata that you can keep in the fridge for more drinks later!

Brief History

Horchata has been around way longer than espresso, we’re talking centuries. The original version (called horchata de chufa) came from Valencia, Spain, and was made with soaked tiger nuts. Never thought I’d be typing out “soaked tiger nuts” in a recipe post, but here we are. By the way, they aren’t even nuts… they’re plant roots!

When the recipe made its way to Latin America, it evolved into the cinnamon and rice milk version we know and love today. Fast forward to modern day coffee shops, and someone had the brave idea to shake it up with bold espresso. Just like that, horchata got a caffeine upgrade.

Now we have a creamy, spiced, refreshing drink that feels both nostalgic and totally new

Is this the same as a Horchata Latte?

Yes, many coffee houses (including Starbucks) don’t actually call it a “horchata latte” on the menu. The common name is Iced Horchata Shaken Espresso. But since it’s made with bold espresso, milk, cinnamon, and sweet vanilla notes, a lot of people naturally refer to it as a horchata latte. So whether you’ve been searching for a Starbucks Horchata Latte or just craving that cinnamon-spiced coffee flavor, this is the drink you’re looking for.

So don’t worry, you’re in the right place!

FULL RECIPE

This recipe makes 2 cups of the horchata base, and only 1/2 cup is needed for each serving of the finished drink. As a result, this base recipe is enough to make 4 horchata shaken espressos.

Make sure you check out the full recipe video at the bottom of this post to get all the details!

INGREDIENTS: HORCHATA BASE

• 1 cup Almond Milk
• 1 cup Rice Milk
• 1 tbsp Maple Syrup (or 1 ½ tbsp Sugar)
• ½ tsp Ground Cinnamon
• ¼ tsp Vanilla Extract (see our Natural Vanilla Bean Extract)
• Pinch of Salt

INGREDIENTS: SHAKEN ESPRESSO

• 2 shots Espresso (or 4 oz very strong coffee)
• 1 ¼ cups Ice
• 1 tbsp Vanilla Syrup (check our Lone Goose Small Batch Vanilla Syrup)
• ½ cup Horchata Base
• 1 dash Ground Cinnamon for topping (optional)

Instructions

1. Create the base by adding all of the ingredients: almond milk, rice milk, maple syrup, ground cinnamon, vanilla extract, and pinch of salt to a blender and blend (or whisk) for approximately 1 minute.
2. Chill in the fridge while moving on to the next steps.
3. Brew double shot of espresso (or strong coffee) and add to shaker*
4. Add vanilla syrup and ice to the shaker. Shake vigorously for approximately 1 minute. Add to serving glass and allow foam (if present) to dissipate.
5. Remove horchata base from the fridge and slowly pour ½ cup into serving glass.
6. Add topping of dash of ground cinnamon (optional), stir espresso together with straw, and enjoy!

*You can use a standard cocktail shaker (like I did in video), a large (24 oz+) mason jar with a lid, or any other cup with a secure lid.

Pro Tips for Coffee Shop Results

• Use Medium/Dark Espresso Beans – Light roasts may taste “grassy” against the sweet horchata
• Shake with Plenty of Ice – Ensures proper temp is achieved, but don’t exceed 1 ½ cups
• Keep Horchata Refrigerated up to 1 Week – Shake before each use to ensure a thorough mix

Looking to mix it up with your leftover Horchata? Try remixing by adding some to our Protein Latte next!

VARIATIONS

• Horchata Latte (Hot): Steam ¾ cup horchata base with ¼ cup milk, then pour over a double shot of espresso
• Vegan & Refined-Sugar-Free: 1:1 Swap vanilla syrup in shaken espresso with maple syrup
• Spicy Mocha Twist: Add 1 tsp cocoa and a dash of cayenne to the shaker
• Espresso-Free: Swap espresso for strong chai to make a horchata chai latte

Frequently Asked Questions (FAQ)

Is this the same as a Starbucks Horchata Latte?

Yes, as mentioned above, Starbucks currently refers to their beverage as an Iced Horchata Oatmilk Shaken Espresso but many customers simplify the name to Horchata Latte. While the techniques may vary slightly, it’s all referring to the same lovely finished drink.

Does this Horchata Shaken Espresso have caffeine?

Yes, but only from the double shot of espresso, not from the horchata base itself. Average caffeine for a double shot of espresso is ~ 125 mg.

Is this a vegan recipe?

To guarantee that this recipe is 100% vegan, see “Variations” above and substitute 1 tbsp of maple syrup for the 1 tbsp of vanilla syrup in the shaken espresso. While the vanilla syrup we sell is vegan raw sugar, some vanilla syrups may contain sugar that is processed with bone char.

NUTRITION FACTS

This nutrition info is an approximation based on the ingredients listed in the standard form of the recipe above. Any changes to the ingredients will result in this info changing as well.

• Calories: 95
• Total Fat: 1 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 110 mg
• Total Carbs: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 1 g
• Caffeine: 125 mg